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Stir Dry Noodles in Fried Shallot Oil

by GMV - Got My Vote!' (follow)
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Vegetarian (1517)      Simple (966)      Asian (483)      Noodles (69)     

A simple delicious noodle dish tossed in mouthwatering eschalot oil and mix well with freshly blanched bean sprouts.

It is called Stir Dry Noodles, not Stir Fry Noodles, so no wok is required!

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 4 servings

- Kam Fu's Hokkien Noodle 450g
- Campbell's Real Chicken Stock 2 cups
- Bull Head's Shallot Sauce 4T
- Marutomo's Seasoned Konbu Soy Sauce 2T
- Fresh bean sprouts 200g

Dilute 2 cups of chicken stock with 2 cups of water.
Place noodles to boiling chicken stock base and cooked for 3 minutes or until Al dente. Drain and remove.
Blanch the bean sprouts in the same stock base for 60 seconds. Drain and remove.
Stir in the shallot sauce while the noodles are hot. Mix well.

Add in the seasoned Konbu soy sauce.
Mix in the bean sprouts and serve.

This noodle dish taste particularly well when you added a dash of chili oil to take it up a few notch!

A humble bit a homely noodle dish.
Quick and simple to make and the taste is utterly delicious and satisfying!

I like this Recipe - 4
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