60 Ways Noodles. Great Recipe Ideas with a Classic - download pdf or read online

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Additional info for 60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient

Sample text

Fry prawn shells and heads, stirring constantly for 1 minute. Add stock and bring to the boil. Cover pan and simmer for 5 minutes. Strain, discard shells and heads and return stock to the saucepan. • Add prawns and squid rings and boil until cooked. Strain and set stock, prawns and squid rings aside. • Heat remaining oil in a wok over medium heat. Add garlic and fry until golden to flavour the oil. Discard garlic. • Increase heat to high. When oil is really hot, pour in beaten eggs and stir constantly for 1 minute.

Transfer to a bowl and stir in coriander and spring onion. Divide mixture into 10 equal portions. • Roll each portion of mixture into a ball then flatten into 9-cm (31/2-in) diameter fish cakes. Make 10 fish cakes. • Heat oil in a frying pan. Fry fish cakes for 3 minutes each side or until dark golden and cooked through. Drain well. • Mix rice sticks and 2 Tbsp dipping sauce. Mix evenly. • Transfer rice sticks into serving bowls. Top with cucumber and serve with fish cakes and dipping sauce. 250 ml (8 fl oz / 1 cup) 50 g (2 oz) 1, large, chopped SEAFOOD 61 stir-fried curry noodles Serves 4 Ingredients Method Thin yellow egg noodles Cooking oil Garlic • Place noodles in a large bowl.

Cover pan and simmer for 5 minutes. Strain, discard shells and heads and return stock to the saucepan. • Add prawns and squid rings and boil until cooked. Strain and set stock, prawns and squid rings aside. • Heat remaining oil in a wok over medium heat. Add garlic and fry until golden to flavour the oil. Discard garlic. • Increase heat to high. When oil is really hot, pour in beaten eggs and stir constantly for 1 minute. • Add noodles, cooked prawns and squid rings, bean sprouts, spring onions and 125 ml (4 fl oz / 1/2 cup) stock and cook for 1 minute.

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