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Ingredients :
300 g yellow noodles
350 g raw shrimps, peeled and deveined
1/4 cup white
sesame seeds
2 tablespoons
cooking oil
3 teaspoons sesame oil
4 onions, chopped
2 cloves garlic, chopped finely
2 teaspoons red chili, chopped finely
150 g firm tofu, diced
100 g button mushrooms, sliced thinly
1 red pepper, cut into thin strips
2 tablespoons water
2 tablespoons soy sauce
2 teaspoons sugar
Method:
Heat a dry pan on moderate heat and toast
the sesame seeds for about 3-4 minutes, shaking the pan gently until
golden. Remove immediately from the pan to prevent burning. Use a food
mill to crush the toasted sesame seeds. Use a small bowl to combine the
oils. Heat up a wok on moderate high heat and add in half the combined
oil. Stir-fry the garlic, chili, onion and shrimps for 2-3 minutes,
remove and set aside. Stir-fry the tofu until lightly golden, tossing
occasionally. Remove from the pan and set aside.
Add the remaining oil to the wok and add
the red pepper and mushrooms. Stir-fry for 3 minutes or until just
crisp. Add the soy sauce, sugar, water and noodles to the wok. Toss
gently to separate and coate the noodles in the liquid. Cover with a lid
and steam for about 5 minutes, tossing well. Add the shrimps and tofu.
Toss for 3 minutes on moderate heat. Sprinkle with crushed sesame seeds
and serve hot.
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