How To make Spicy Thai Meatballs with Crispy Noodles
Vegetable oil 1 lb Ground pork
1 lg Egg
1/2 c Dry-roasted peanuts,
Finely chopped 1/4 c Chopped fresh cilantro or
Parsley 3/4 ts Salt
3 3/4 oz Pkg. cellophane noodles
(see note) 1/2 c Chunk-style peanut butter
1 tb Grated lemon peel
1/4 ts Ground red cayenne pepper
1 sm Cucumber,sliced
1 sm Carrot, peeled and thinly
Sliced or cut into thin Sticks Fresh cilantro or parsley Sprigs, optional Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped
cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into 1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add
meatballs.Cook about 12 minutes,turning frequently until well browned on all sides.Add 1 cup water,stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes until meatballs are cooked through. Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon,remove noodles to paper towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon peel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs,if desired.Makes 4 servings. Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets.
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Chinese-Style Fried Crispy Noodles, SIMPOL!
We all love noodles! At kung favorite mo ang Chinese Crispy Noodles, siguradong magugustuhan mo ang version natin ng North Park’s Fried Crispy Noodles! Luto na!???? #SimpolRecipe
Ingredients:
150 grams Pancit Canton or Egg Noodles
Salt
Water
1/2 tsp. baking soda
1 bunch bok choy
1/2 small carrot, florets
1/4 cup pork, cut thinly
4 pcs. shrimp
2 cloves minced garlic
1 pc. small white onion, sliced
4 pcs. Shiitake mushrooms, sliced
1/4 cup UFC canned mushrooms
2 pcs. kikiam sliced
1/4 Chinese sausage
2 cups water
1 tbsp. Datu Puti Soy Sauce
1 tsp. Wow Sarap All-in-One Seasoning Granules
2 tbsps. Datu Puti Oyster Sauce
1 tsp. sesame oil
1 tbsp. slurry (cornstarch and water)
Cracked black pepper
Cooking oil
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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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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Spicy Thai Meatball stir fry
Very yummy and easy to make
Mee Krob Recipe - Sweet and Sour Crispy Noodles! หมี่กรอบ
“Mee Krob” or “Mee Grob” are crispy rice noodles coated in an incredible sweet and sour sauce. It is often served in squares as a snack, much like savoury Rice Krispie Treats! Super addictive with the perfect balance of sweet, tart, and umami, they are popular treats amongst visitors to Thailand.
In this recipe I share with you 3 very important keys to perfectly crispy, puffed noodles that STAY crispy for weeks! It's not a hard recipe, but it does require precision in order for the noodles to have the right balance of flavours and, most importantly, be crispy!
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Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish
Thai Pork Meatballs Recipes • Look Shin Moo• How To Make Thai Pork Balls • ThaiChef Food
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500g. Mince Pork
1/2 cup. Cold water
170g. Ice
1/2 tbsp. Chicken powder
2 tbsp. Corn starch
1 tbsp. Tapioca flour
1/2 tsp. Salt
1 tbsp. Soy sauce
1/2 tbsp. Sugar
1/2 tbsp. Ground white pepper
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