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How to make Seafood with thin noodles recipes |
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How to cook Seafood noodles(Kuay-teow-Talay)
| Ingredient to cook Seafood noodles menu. |
- 500g. rice noodles
- 500g. ivygourd young leaves and tips
- 100g. fresh squids
- 100g. fresh prawns
- 100g. shelled mussels
- 100g. red snapper fillet
- chinese chives
- stir-fried garlics
- stock
- spring onions
- corianders
- ground pepper
- fish sauce
- sugar
- ground dried chilli
- chillies in vinegar
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| Step and how to cook Seafood noodles |
- Rinse well the ivygourd young leaves and tips.Cube the squids and make small latticed patterns on both sides.Shell the prawns. Cut along the backs without cutting through; devein.Remove the heads but leaving the tails intact. Clean the mussels.Cut the red snapper fillet into bite-sized pieces.
- Heat water to boiling in a saucepan.Parboil all the animal meat to desired doneness.lift out and set aside.Parboil the ivygourd young leaves and tips as well as the rice noodles to brefly-cooked. Arrange them in individual serving bowls.
- Add the animal meat. Spoon over the stock. Put in the chinese chives and stir fried garlics. Scatter with the shredded spring onions and corianders.
dust with the ground pepper. Serve with the condiments
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