Vegetarian Fried Kuay Diu
(Part1)

Hi—how are you everyone? I am Nancy, now I am going to show you a very very juicy noodle dish. In Chinese cooking there are lots of noodles. Chinese means Asian—Asian okay I do not use the word Chinese. It could be Thai it could be Vietnamese so tonight I am going to show how to use this fantastic rice sheet. No—no do not think it is the other way around. Buy the pack; I want to use half because we are cooking for two person —one or two serve okay? So basically we have Choi Sam, Gan Chai’s—this is a vegetarian chicken you can buy it in the Asian shop you will only use half of that. It says here 350 grams I am using half of that, cut into little slices and here I am —excuse me for my fingers ah where are my thongs. Anyway they are going to the pot so you do not have to worry and this —the vegetarian mulch abalone and this is how it looks like so I got some seafood and chicken.

They are not real okay but they are real to eat and I have here chalk chili, vegetarian oyster sauce, chalk garlic. This one here is this fantastic I am going to use my finger again, if the sprouts—fresh sprouts they all get cooked anyway what else? And basically sauces and oil, I will use duck caramel sauce. I am doing this company a favor I am not getting a central any this by promoting anything I am not promoting anything but you need to use all these fantastic goods. This—is a very good friend it is a really—really authentic ready good value really tasty and I am going to use this chicken knorr seasoning or you can you can just use a sauce I am going to use whatever, just watch okay?

For this dish you got to have a real super hot wok, a skillet like a Spanish you cook Paella you can use that too for this. If you do not have any of this Chinese wok maybe just a peak girdles even a Scottish girdle. They can fry or you’re BB-Q —BB-Q set in the garden you can also do this dish so not necessary that you have to have a wok okay? Now to have a very hot flame going then I add in my oil, I am using a burner you if I have the veggie for you. One tablespoon vegetable oil or I use olive oil on this—how to speak louder can you hear me?—okay put on the oil very well and make sure you have oil on the sides of the pan is filled so the rice noodles do not stick to it later on.

I am not using garlic or onion this time fore the sake of the people that do not eat onions and garlic but basically you will do use half an onion depending on the size and one peel of garlic okay? So is that using onion and garlic? Garlic and onions goes in first followed by the rest so we do not touch I am going to start off with just the chicken. Look at these chicken, little pieces and—do I need? Slice them up as you fry add in your Abalone, fry them well. I am not—or some lady I saw a flake of pizza of fat cooking. You put it all over all stopping in your hands is that salt water it will not scatter and if the oil is hot enough, add some—so turn I would like to add in the —the noodle okay? Soak that in, it sticks —it is sticky. It is made from pure rice—brown rice and it sticks in the—paying at the—with the cover of course.

Add in this sauce it is making sense then to—rush a little bit of oil —vegetable oil and pour it up like a—like how you pour the—in your — so that is how we have done. Okay cook this noodle in a cook as well okay try this for two—minutes and add in your Chai’s —add in your Chai’s add in all your sauces okay and add in the vegetable stems before if you like or you can have it crunchy you can add it later. It is up to you but some people like to eat the vegetables—partly cooked which is full of nutrients, vitamins too. You just—with the vegetables, all the vegetable beans are going in especially like this seed alright? So when you stick cooking on a high flame you fill up everything. So I will add in the chili, I will add in my oyster sauce.