Hu tieu xao, As a vegetarian, one of my biggest concerns about dining out is the amount of oil and salt used in many dishes. Although the food is delicious, I am left with the icky aftertaste of what wasn’t so good for me. Nothing makes me happier than preparing and eating a healthy meal with my family and friends, and cooking at home allows me to do just that.
Hu tieu xao:
You can’t go wrong with any of the ingredients in this recipe for Stir-Fried Seafood Noodles (Hu Tieu Xao Do Bien). Pick and choose the vegetables you like best. Remember that slicing the vegetables uniformly and cooking them in ascending order of density is the key to a successful stir fry.
Squid, shrimp, and scallops are delicious in this trio of seafood. Using a “pineapple cut,” you can give the squid a fun texture. Blanching the squid is a crucial step, so be sure not to skip it. It is the secret to preventing rubbery squid and making it succulent and tender.
Ingredients
- Â Â Â Â Large width flat rice noodle package, 14 ounces
- Â Â Â Â Cloves of garlic
- Â Â Â Â Carrots can be either one large or too small.
- Â Â Â Â Pepper, red
- Â Â Â Â Three bok choy stalks
- Â Â Â Â A quarter of a sweet onion
- Â Â Â Â Fresh shiitake mushrooms, approximately six large cups.
- Â Â Â Â Baby corn in a 7 oz can
- Â Â Â Â Scallop body, about half-pound in weight.
- Â Â Â Â Scallops weigh approximately 3/4 lb each.
- Â Â Â Â oil, divided into three equal portions, three tablespoons
- Â Â Â Â Approximately half a pound of peeled and deveined shrimp in size 31/40.
- Â Â Â Â oyster sauce, divided into three equal portions (3 tablespoons)
- Â Â Â Â soy sauce, divided into three equal portions: 3 tablespoons
- Â Â Â Â peppercorns, divided into two equal servings
- Â Â Â Â FISH SAUCE: 2 TBSp
- Â Â Â Â 1 1/2 quarts of poultry broth
- Â Â Â Â 1 tsp of sugar.
Rinse the rice noodle under running water for about 20 minutes before cooking. Shake off any excess water after draining in a colander. Slice the garlic into thin strips after peeling it. Carrots and red bell peppers should be sliced into 1/4-inch-thick strips.
Lines are all we’re doing here. Repeat the diagonal scoring on the lower right side of the squid. The squid’s body is given a pineapple-like pattern in this cutting method. A large pot of water should be quickly brought to a rolling boil. The squid should be blanched for about 20 seconds. Afterward, drain and store in an airtight container. Cut the scallops in thirds and then in half lengthwise to be about the same size as the shrimp.
Add one tablespoon of vegetable oil. Stir-fry for 5 seconds with half of the garlic slices, after which remove from heat and set aside. Thirty seconds after the squid has been added, stir fry it. Add the shrimp and scallops. Use freshly ground black pepper to taste. Stir-fry the seafood for 2 minutes to partially cook it, remove it from the pan and set it aside. Remove from the wok using a slotted spoon and place in an individual bowl.
It is best to use the same wok for cooking the same dish. Adding one tablespoon of vegetable oil will help the world come together more quickly. Stir in the remaining garlic, cook for another 5 seconds, and then remove from heat. Add 2 Tbsp of water and the carrots. Cook the carrots for 2 minutes in a stir-fry pan until they soften. Continue frying for another minute after adding the onions and bok choy stems, and a tbsp of water. Continue to cook for another minute after adding the red peppers.
Bok Choy leaves, and mushrooms should also be added. Cook for a few more seconds, then remove from the heat. Add 1/4 tsp ground black pepper, 1 Tbsp oyster sauce, and 1 Tbsp soy sauce. One more minute of stirring is all that is needed. Place the vegetables in a separate bowl and set them aside.
Use medium heat to reheat the same work. Apply another 1 Tbsp vegetable oil. After 2-3 minutes, add the soaked rice noodles and continue to stir fry. Pour the chicken broth into the pan.
To prevent the noodles from sticking together while cooking, stir them every minute. Toss in the remaining ingredients, including the vegetables and seafood, to the hot wok. 2 Tbsp oyster sauce, 2 Tbsp soy sauce, 2 Tbsp fish sauce, ground black pepper, and sugar should be added to the mixture, as well. Mix everything thoroughly. Continue to cook for 3-4 minutes, or until the shrimp have turned a light pink color.
“Hu Tieu Xao” is an excellent alternative to your daily meals when you’ve had enough of the same. Even though Hu Tieu xao is served on the streets, many diners found its ingredients packed with nutritional value. Shrimp, beef, pork, chicken, and duck gut are just a few of the many accompaniments to Hu Tieu.
Bean sprouts and chives are commonly used to mix with Hu Tieu in a stir-fry. Instead of shrimp and meat, people can use tofu in Hu Tieu Xao to create a delicious vegetarian dish. Hu Tieu Xao Recipes for the whole family will be unveiled today!
Instructions
Drain and cut Choy sum into medium lengths after it has been washed. Chop onions into wedges after peeling and trimming off their green tops. Cut the chives into 3 to 4 cm pieces after being washed. Peel and mince the shallots and garlic. Cut the beef balls into bite-sized pieces and serve them to your guests.
Conclusion
With abundant vegetables and flavorful seafood, noodles are stir-fried in Hu Tieu Xao Do Bien. If you’ve ever seen this mouthwatering dish on a restaurant’s menu, you’ll know that it’s better and healthier to make it at home.