Sometimes I just want both kinds of noodles at one sitting, meaning, I want soup and I want it also as a stir-fry, at the same meal. So I knock both dishes out, using almost the exact ingredients. It's like one effort but two results. I think this is a great way to satisfy the entire family for lunch and dinner. Make sure you use fresh rice noodles.
RECIPE for 6 servings
1.5 lb large shrimp, peeled and deveined with tail on
4 bok choy, washed and quartered lengthwise
2 pkgs of 1 lb fresh rice noodles, 1/2-inch wide
1 pkg bean sprouts
3 tbs of minced garlic, divide into 2 portions
3 tbs of shallots, minced
2 spring onion, chopped
2 handfuls of Asian chives, cut into 2-inch portions
2-3 fresh chili peppers
1/2 small white onion, slice lengthwise
2 tbs of oyster sauce
1 tbs of dark sweet soy
2 qt of chicken stock
1/2 cup of salted turnip, diced
Fresh ground black pepper
Premium fish sauce for dipping and seasoning
Salt and sugar, to taste
How to make crispy garlic and oil:
3 tbs minced shallot and garlic. Fry with 4 tbs of oil until golden brown, about 5-7 mins. Stir often so they don't burn.
How to make broth for noodle:
2 quarts of chicken stock
1/2 cup of diced salted turnip, at your local Asian market
How to stir-fry noodle:
1. Separate noodle from package. Then drizzle dark sweet soy to add color to noodle. Set aside until ready to stir-fry.
2. Heat up pan and add in 1 round of cooking oil. Then drop in 1 portion of garlic, white onion and shrimp. Saute shrimp with 2 tbs of oyster sauce, 1 tbs of fish sauce and some fresh ground black pepper. Cook for about 2 mins or when the shrimp turn slight opaque. Remove to plate and set aside.
3. Then fry the 1 tbsp of chopped garlic for 1 min, then add in bok choy and chives with dash of salt. Cook about 1 min. then remove to plate set aside. Then add in noodle. Cook for about 2-3 min on high heat, add in 2 tbsp oyster sauce. toss in shrimp and veggies. add in sprout and cut scallion. Add in 1 tbsp fish sauce. turn off heat. Served with a small bowl of premium fish sauce with cut slices of Thai chili.
Add salted turnip with chicken stock and bring to a boil. Add in bok choy, chives. Taste the soup and add in 1/2 teaspoon salt and sugar. Turn heat to a medium for 2-3 minutes and then turn off heat. Add in 1 pkg of noodle, be sure to separate the noodle from the bunch in the package. Add in shrimp. Remember to put the lid on to contain the heat to cook the shrimp. Get bowls ready for serving. Serve with a small bowl of fish sauce and slices of fresh red chili. Add in 1 tsp of crispy garlic-shallot oil to each bowl.