Stir Dry Noodles in Fried Shallot Oil
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Stir Dry Noodles in Fried Shallot Oil

Posted 2014-01-22 by GiGi GMV ⇒ follow


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



Ingredients
- 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



Method
  • 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!




    Categories
    #simple
    #noodles
    #vegetarian
    #asian

    %recipeyum
    224586 - 2023-07-17 08:19:28

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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