Bangladeshi Spicy Noodles Food

BANGLADISHI NOODLES

Steps:

• Bring a pot of water to a boil and then add the vermicelli. It only needs to cook for 3 - 4 minutes as it is so thin. When cooked, pour it into a colander and rinse with cold water.
• Heat 2 tablespoons of the oil in the pan you used to cook the vermicelli over medium high heat. When visibly hot, add the chopped onion and fry until soft and lightly browned. Add the green chillies and garlic slivers and fry for a further minute or so.
• Add the turmeric and curry powder along with the final 1 tablespoon of oil. Stir into the onion mixture and cook about 1 minute.
• Crack the eggs directly into the pan and use a wooden spoon or silicon spatula to scramble.
• Add the cooked noodles to the pan along with the salt, chopped cilantro and lemon juice. Toss it around until well mixed and heated through.
• Season with additional salt to taste and top with more cilantro and lemon wedges (if desired) and enjoy.
• Keep leftovers stored in an airtight container in the fridge for 4-5 days. You can reheat the noodles to serve warm or enjoy them cold straight out of the fridge.

BANGLADESHI SPICY NOODLES !

Steps:

• Boil noodles in water and after boiling drain excess water from the noodles.
• Keep the stock aside.
• Now heat oil in a pan and onion and tomato. Cook until well cooked.
• Add capsicum and green chili and cook for 1 minute.
• Now add the stock which comes from inside of the Maggie, black pepper, coriander powder and salt.
• Now mix them nicely.
• Add slice hot dogs (chicken franks) and cook them for 3 minutes.
• Now add boiled, drained noodles and cook for 6 minutes until cooked.
• Serve hot with Pepsi.