Spicy Yummy Rice Noodles Food
SPICY YUMMY RICE NOODLES
Steps:
- Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
- To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
- Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
- Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
- Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
- Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.
SPICY STIR-FRIED RICE NOODLE
A wonderful and easy way to cook a 1-plate meal for two! It incorporates both Chinese and Malaysian style of cooking. The crispy anchovies are REALLY good! It will be waaay more yummy if you add some meat e.g. diced chicken, pork or shrimps.
Provided by WaterMelon
Categories One Dish Meal
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain.
- Beat eggs with fork in a small bowl, with a pinch of salt and black pepper.
- Spray non-stick frying pan with cooking spray and fry beaten eggs.
- Remove and slice egg into strips.
- Heat canola oil in non-stick frying pan.
- Once hot, fry anchovies until golden brown and fragrant.
- Remove and use kitchen paper towel to soak up excess oil from anchovies.
- Still using the remaining oil, saute garlic, onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.
- Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked).
- Add curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir fry.
- Add pre-soaked noodle and stir-fry until noodles are cooked.
- Add soy sauce (i use about 1 tablespoon), stir-fry until sauce is well-incorporated in noodles (you may want to taste noodles before adding too much soy sauce).
- Top with crispy anchovies and sliced egg-strips before serving.
Nutrition Facts : Calories 486.1, Fat 25, SaturatedFat 4.2, Cholesterol 141.4, Sodium 407.4, Carbohydrate 56.5, Fiber 5.1, Sugar 5.6, Protein 10.7
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