Wok Tossed Eel With Turmeric And Glass Noodles Luong Xao Lan Recipes

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PIPPIES WOK TOSSED WITH CHILE AND ASIAN BASIL: NHIEU XAO RAU QUE



Pippies Wok Tossed With Chile and Asian Basil: Nhieu Xao Rau Que image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 lemongrass stalk, bruised and sliced into 5 cm lengths
17 1/2 ounces/ 500 g pippies (cockles)
1 tablespoon sugar
1 1/2 tablespoons oyster sauce
1/2 tablespoon fish sauce
1 tablespoon vegetable oil
3 cloves garlic, finely diced (1 tablespoon)
1 tablespoon finely diced red shallots
1/2 tablespoon potato starch, mixed with 1 tablespoon water
2 long chiles, finely sliced
1/2 teaspoon pepper
2 handfuls Asian basil leaves

Steps:

  • In a saucepan bring 1 cup water to the boil, add lemongrass and pippies. Cover and cook until pippies open slightly, about 4 minutes.
  • In a bowl, add sugar, oyster sauce, and fish sauce. Mix until sugar dissolves and set aside.
  • Now strain the pippies, reserving its broth.
  • Heat a wok to high heat, add oil, garlic, red shallots, followed by the pippies then wok toss for 1 minute.
  • Add the sauce and 3 tablespoons pippie broth, toss for a further minute then add the dissolved potato starch.
  • Now add chile, pepper and lastly the Asian basil then toss through.
  • Eat with beer.

PURPLE NOODLE WOK TOSSED WITH BAMBOO AND PORK: HU TIEU XAO MANG THIT LON



Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 clove garlic, diced
7 ounces/200 g lean pork, finely sliced
10 1/2 ounces/300 g fresh thick purple rice noodle (refrigerated)
3 1/2 ounces/100 g cooked bamboo shoots
1 carrot, peeled and julienned
1 spring onion, sliced into 1 1/2-inch/4 cm pieces
1 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon light soy sauce
1/2 tablespoon oyster sauce
1/2 tablespoon kecap manis (sweet soy)
1/2 tablespoon white vinegar
Small handful bean sprouts, for serving
Fresh coriander (cilantro), for serving

Steps:

  • In a hot wok add oil, garlic and pork. Stir-fry for 2 minutes then add bamboo and stir fry for a further 2 minutes.
  • Remove the pork and bamboo and set aside.
  • Wipe the wok clean, add more oil, then wok toss the noodles for 2 minutes until slightly charred.
  • Return the pork and bamboo to the wok, then add carrot, spring onion, sugar, pepper, light soy, oyster sauce, kecap manis, and vinegar and stir-fry for a further minute.
  • Garnish with bean sprouts and coriander.

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