March 26, 2014

THAI CRUNCHY NOODLES

Ingredients:
Rice Noodles - 250 gm
Parmesan cheese - 100 gms
Onion - 1 (chopped)
Garlic cloves - 4 (minced)
Ginger - 1 tsp(finely chopped)
French beans - 100 gm
Bean sprouts - 100 gm
Egg plant - 1 (chopped)
Tomato - 1 (chopped)
Green onions - 4 pieces with green part
Coriander leaves - small bunch
Cucumber - 1 (sliced)
Salt and pepper to taste
Lemon - 1 (cut into wedges)
Oil for frying
Rich bean sauce - 1 cup

For Rich bean sauce:
Yellow bean sauce - 1/4 cup
Lime juice - 1/4 cup
Sugar - 1/4 cup
Ketchup - 1/4 cup
Soya sauce - 2 tbsp
Chilli sauce - 2 tbsp

Method:

  • To make rich bean sauce, Stir all the ingredients together vigorously then keep aside.
  •  Heat the oil in a frying pan, slowly drop noodles in small handfuls and fry. As they puff and expand, push them down immediately into the oil and remove with a slotted spoon and drain.
  • Fry all the noodles and keep warm. Fry egg plan pieces and beans separately and keep aside.
  • Remove the oil and keep only 2 tbsp of oil. Fry chopped onion and garlic for 1 minute. Add cheese cubes, salt and pepper. Add the rich bean sauce mixture. Bring it to boil and cook for 2 minutes. Remove from heat and cool.
  • Gently fold in all the fried noodles in small portions at a time until all of them get coated lightly with sauce.
  • Put them in the center of the large plate and surrounded them with bean sprouts and coriander leaves.
  •  Garnish with fried beans, eggplant, tomato slices, green onion, cucumber and lime wedges.
  • Serve.



















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