Giant Noodle Rolls Recipe

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Goi tiew lohd is a very healthy dish. You can make this meal totally vegetarian without a significant loss of taste. The preparation is fun, if you have an assembling team. It takes a little bit of time but is totally worth it. I dare you try this dish.

Goi Tiew Lohd is usually eaten as a snack but makes a good lunch.

2 Servings, Prep Time: 1 Hours, Total Time: 1 Hours

1/4 lb bean sprouts
6 sprigs cilantro
1/2 package Fresh Flat Rice Noodles
fried garlic
1 green onion
ground pepper
1 tablespoon preserved Chinese cabbage
1/2 cup shrimp Optional
1 packet Pressed Tofu

Tips and Techniques

Fresh rice noodles come in a white foam tray in non-refrigerated section. The noodles should be very soft when pushed down.
Fresh shrimp can be substituted with dry shrimp or cooked ground meat.
If you would like a vegetarian dish, omit the shrimp.
You can save time by cooking directly in the bowls or plates you will serve in. With this meal, I present each person a bowl with 1 or 2 noodle rolls, instead of having them scoop from a common plate. Once the noodle roll is cooked, it is tough to pick one up without having it fall apart.

Method

Preparation: If you use fresh shrimp, peel and devein shrimp. If you are using dried shrimp, remember to use salted Chinese cabbage sparingly because there is quite a bit of salt in dried shrimp. You can find the pressed tofu at Asian stores and some American markets. It comes in a package, without water. Some are brown because they are marinated in soy sauce. For this recipe, either the brown or white pressed tofu will be OK. The tofu should have the texture of mozzarella cheese. Use two pieces, 4 inch x 4 inch x 1 inch. If you love tofu, add more. Slice the tofu into thin pieces.

Cut the rice noodles into 5 inch x 8 inch rectangles. If your noodles were refrigerated, steam them for a few minutes or microwave them, so that they become softer and easier to peel. Otherwise, they can be very difficult to handle and may break.

Assembling:

Lay the noodles sheet on a plate or large cutting board. Add tofu, shrimp, bean sprout, sliced onion and cilantro and preserved Chinese cabbage on the noodles. Sprinkle some black pepper on top. Wrap the noodles around the filling. The ends should be open.

Cooking:

There are two ways of cooking the noodles; the traditional way and the microwave way.

To steam the noodles: If you have a big steamer that can accommodate a bowl or plate, put the noodles in the dish and steam the whole thing for 5 -7 minutes. You can also put the roll directly in the steamer. Taking the noodles out from the hot steamer requires some maneuvering skill.

To microwave the noodles (I find this method to be faster and easier without any loss of taste or texture): Place the noodle rolls in a plate and cover the plate and microwave for 6-8 minutes (depending on your microwave.) The noodles should be hot and steamy.

Presenting:

Sprinkle green onion and cilantro on top of the noodles. Add a teaspoon of garlic oil on top. Sprinkle white pepper on top. Serve hot with the sauce, recipe below. The noodles should be soaked in sauce for maximum taste. Enjoy this delicious healthy dish!