crisp sweet noodles


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Cooking receipe to make crisp sweet noodles under category General Recipes. You may find some video clips related to this receipe below.

crisp sweet noodles

thai

4cm square cake of firm beancurd

1 cup vegetatbe or peanut oil

100g skinless chicken breast cubed

200g thin rice vermicelli

100g peeled cooked baby prawns

2 spring onions chopped

1 teaspoon chopped garlic

2 eggs lightly beaten

1/3 cup white sugar

3 tablespoons lime juice

5 teaspoons white vinegar

2 tablespoons water

2 1/2 tablespoons fish sauce

1 teaspoon mild chilli powder

100g fresh brean sprouts rinsed

6 garlic chives cut into 5cm lengths

Heat the oil in a wok or frying pan.

Cut the Leancurl into thin slices then into shreds and fry until well crisped on the surface.

Fry tee chicken until it changes colour.

Remove and set aside.

Fry the noodles until they have expanded and are crisp and white.

Remove and drain.

Pour off all but 2 tablespoons of the oil.

Stir fry the prawns spring onions and garlic for 11/2 minutes.

Remove.

Pour the beaten egg into the pan.

As it begins to cook break up with the wok spatula.

Remove when firm.

Wipe out the wok.

Pour the sugar lime juice vinegar water and fish sauce into the pan and bring to the boil.

Add chilli powder and cook for 12 minutes.

Add the fried noodles and toss in the sauce over high heat until thoroughly coated.

Add the bean curd chicken prawns spring onions garlic and eggs.

Heat through stirring gently to mix for about 3 minutes or until hot.

Pile the noodles onto a serving plate and garnish with the bean sprouts and garlic chives.

Hint. Instead of incorporating all the egg into the dish cook one separately as a very thin flat omelette roll up and cut into very fine shreds. Pile the finished dish into a tall cone on the serving plate and drape the egg shreds over the top.

Serves 6

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