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How To make Crisp Fried Noodles and Chilli Vegetables
50 g Chinese vermicelli
1/2 lg Carrot
Oil 200 g Baby corn
1/2 ts Oil
200 g Straw mushrooms
1 ts Grated fresh ginger
1/4 c Soy sauce
1/2 tb Chopped coriander
1/8 c Malt vinegar
1/2 Garlic clove
1 ts Brown sugar
1/2 Onion
1/4 c Coriander leaves
1/2 Red pepper
1/2 ts Preserved chopped chilli
1/2 Green pepper
Finely chop the coriander and chilli. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. 1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper. Place on a large serving plate and keep warm. 2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and
garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. 3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli.
4. Stir to combine and cook over a high heat for 3 minutes.
5. Spoon the vegetables over the noodles, pour over any remaining sauce.
Garnish with the coriander leaves and serve. Recipe courtesy of: Kaz Glover, 04 Feb 93 20:57:27
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Chili Oil Curry Noodles
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Ingredients (serves 1 hungry student)
-6 oz dried knife-cut noodles
Sauce
-1Tbsp red pepper flakes, or 2 Tbsp if you’re feeling spicy
-4 garlic cloves, minced
-3 scallions, green parts only, thinly sliced
-1½ Tbsp sugar
-1 Tbsp curry powder
-1 Tbsp soy sauce
-1½ Tbsp black vinegar
-1 tsp dark soy sauce
-1 tsp sesame oil
-⅓ cup neutral oil, very hot
For Garnish (optional)
-1 egg, fried or boiled
-1 Tbsp fried onions or garlic
-Fresh cilantro leaves, torn
-1 scallion, very thinly sliced lengthwise
-White or black sesame seeds
-Chili oil
Preparation
Cook the noodles according to the package instructions, then drain. I cooked mine a little under to keep the chew and bounce!
Make the sauce: In a medium heatproof bowl, combine the red pepper flakes, garlic, scallions, sugar, curry powder, soy sauce, black vinegar, dark soy sauce, and sesame oil. Pour in the hot oil and enjoy the sizzle!
Add the noodles to a large serving bowl, pour the sauce over, and toss until well-coated. Top with your favorite garnishes.
Enjoy!
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Veg Pan Fried Noodles Recipe | वेज पैन फ्राइड नूडल | Chef Sanjyot Keer
Full recipe for Veg pan fried noodles
Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 4
For frying the noodles
Ingredients:
• Oil 1 tbsp
• Boiled noodles 1 packet
Method:
• Heat the oil in a pan and cook the noodles on both the sides until it turns crispy and lightly golden brown.
• Cook the noodles in two batch.
For making the sauce
Ingredients:
• Oil 1 tbsp
• Spring onion bulbs 1/4th cup
• Garlic 1 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Green chilli paste 1 tsp
• Carrots ½ cup (roundels)
• Capsicum 1 medium size (diced)
• Red bell pepper 1 medium size (diced)
• Yellow bell pepper 1 medium size (diced)
• Mushroom ½ cup (quarters)
• Baby corn ½ cup (blanched)
• Broccoli ½ cup (blanched)
• Cabbage 1 cup
• Sugar 1 tsp
• Vegetable stock 1 litre
• Salt to taste
• White pepper powder ½ tsp
• Cornstarch 3 tbsp + water 2 tbsp
• Vinegar 1 tsp
• Light soy sauce 1 tsp
• Spring onion greens 1 tbsp
Method:
• Heat oil in a wok, add spring onion bulb, garlic, ginger, green chilli paste and sauté for a minute on high flame.
• Add all the vegetables and sauté them on high flame for a minute.
• Add vegetable stock, salt and pepper powder mix and bring it to a boil.
• Add the corn starch and water mixture and cook until the sauce thickens and turns glossy.
• Add vinegar, light soy sauce and freshly chopped spring onion greens. Give it a nice stir.
• Place the fried noodles in the serving bowl and pour the sauce over it and garnish it with few Spring onion greens. Serve hot.
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Ingredients:
Garlic 1tsp
Chilli Flakes 1tsp
Soya sauce
Red Chilly Sauce
Schezwan Sauce
Sesame Seeds
Hot oil
Boiled Noodles
Spring Onion
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How to make those Chinese fried crispy noodles even better than a restaurant! - Marion's Kitchen
These Chinese crispy fried noodles topped with a savoury pork and prawn gravy are quite simply ridiculously comforting. And making them at home is simple and often better than the restaurant version!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.