Stir Fry Buddha's Palm Squash And Glass Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A lot goodness in this squash and the combination with glass noodles, dried shrimps and cripsy tiny anchovies make this a delicious dish! Ingredients:
1 whole buddha’s palm squash (about 200gm) – peel skin and jullien |
50 gm glass noodles |
1/4 cup tiny anchovies |
1/4 cup dried shrimps |
2 tb vegetable oil |
1/2 cup vegetable oil to fry tiny anchovies |
1 tb chopped garlic |
1 bullion chicken stock |
1/2 ts thick black sauce |
1 cup water |
white pepper to taste |
Directions:
1. Deep fry tiny anchovies till golden brown, drain oil and set aside. Soak dried shrimps in luke warm water for about 15 mins. Drain the dried shrimps but save the water and set aside. Heat 2 tb oil in wok and fry garlic till fragrant. Add dried shrimps and fry till a little brown then add Buddha’s palm squash and stir fry for 2 mins. Add glass noodles, thick black sauce and 1 cup of water and the water from soaking the dried shrimps. Lower heat and add chicken stock and let it simmer till squash is limp and glass noodle is soft. Add white pepper to taste. Add in the fried tiny anchovies and mix well before serving.
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