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Directions
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Steam the sausages for 10 minutes. Cut them in thin diagonal slices. Toss
the shrimp with 1/2 teaspoon of the salt. Let them stand for 10 minutes,
rinse well with cold water, drain, and pat dry.
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Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued pork into
1/4-inch-thick slices. Combine the white pepper, soy sauces, and oyster sauce
in a bowl; set aside.
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Just before cooking, put the noodles in a large bowl and pour boiling water
over them. Stir gently with chopsticks to separate the strands, drain, and
shake off the excess water.
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Preheat a wok; when hot, add 2 tablespoons of the oil. Add the remaining
1/2 teaspoon salt and the garlic, shallots, and chiles and cook over medium-high
heat until the garlic is golden brown.
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Increase the heat to high and toss in the shrimp and squid; stirfry until
the shrimp turn bright orange and the squid looks opaque white, about 2 minutes.
Add the sausage slices, barbecued pork, bean sprouts, and cabbage; toss and
stir until the vegetables begin to wilt. Remove everything in the wok to
a platter and set aside.
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Add the remaining 2 tablespoons of oil to the wok; when hot, toss in the
well-drained noodles. Gently toss and flip the noodles to heat them through.
Be careful not to break them; it is okay if they brown slightly. Push the
noodles up the sides of the wok to make a well in the middle; pour in the
soy sauce mixture, then toss the noodles gently to sauce them evenly. Make
a well again and break the eggs into the middle. Without mixing them with
the noodles, scramble the eggs lightly. When the eggs begin to set, add the
green onions and return the seafood mixture. Gently toss together to reheat
and mix. Serve hot, with a hot chill sauce for seasoning to taste.
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Garnish with coriander sprigs.
NOTE: Both here and in Asia, fresh rice noodles are usually purchased rather
than made at home. Look for them in Asian markets or Chinese take-out dim
sum shops. This dish can be prepared with dried rice noodles; however, it
is worth taking the time to seek out the fresh variety.
TECHNIQUE NOTE; To clean squid, start by separating all the tentacles from
the heads, cutting across as close as possible to the eyes. Squeeze out and
discard the hard, pea sized beak in the center of each cluster of tentacles.
Rinse the tentacles and drain them in a colander. Grasp the mantle (the saclike
"body" of the squid) in one hand and the head in the other and pull apart;
the entrails will pull out attached to the head. Pull the transparent quill
out of each mantle. Discard everything but the tentacles and mantles. Running
a little water into each mantle to open it up, reach in with a finger and
pull out any entrails remaining inside. (Working over a second colander to
catch all the debris will make cleanup easier.) You can remove the spotted
outer skin or leave it on (I prefer to remove it).
Transfer the cleaned mantles to a cutting board, slice them crosswise to
the desired size,and add them to the tentacles in the colander.
Give everything another rinse and drain thoroughly. |