

Method
Submitted by Sean Aw on Fri, 08/20/2021 - 01:17
INGREDIENTS
500g HARVEST GOURMET® Chargrilled Pieces
5tbsp Chinese cooking wine
1tsp White pepper
1tbsp Rice flour
1tbsp Cornstarch
2kg Thick bee hoon
SOUP:
4lt Water
100g MAGGI Concentrated Vegetarian Stock
50g Ginger, sliced
5tbsp Chinese cooking wine
3 x Tomatoes, quartered
70g Preserved sour mustard greens
1tsp White pepper
- Marinate the HARVEST GOURMET® Chargrilled Pieces with Chinese cooking wine and white pepper for 10 minutes.
- Mix rice flour and cornstarch. Coat HARVEST GOURMET® Chargrilled Pieces evenly with the mixture, and shallow fry till golden brown.
- For the Soup, combine all ingredients in a pot and bring to boil. Simmer for 15 minutes.
- To assemble noodles, first blanch thick bee hoon in a pot of boiling water for 1 minute, drain bee hoon thoroughly. Portion noodles in bowls, pour in the soup and add fried HARVEST GOURMET® Chargrilled Pieces. Ready to serve.
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