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Extra resources for 60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient

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Add paste and water in a pot. Bring liquid to the boil, then reduce heat to a simmer and cook for 2 minutes, stirring occasionally. Strain, discard residue and return liquid to the pot. • Bring liquid to simmering point. Add lily buds, mushrooms, noodles, fish sauce and sugar, stir and cook for 5 minutes or until noodles are soft. bowls, garnish with coriander and serve immediately. 115 g (4 oz) 2 Tbsp 1 Tbsp 90 g (3 oz), diced 1 sprig V E G E TA R I A N 33 indian-styled fried noodles Red onion Thick yellow egg noodles Chives (kucai) or spring onions (scallions) Curry leaves Tomato sauce Chilli sauce Light soy sauce Eggs Potato Green chilli 34 V E G E TA R I A N Serves 4 Method Ingredients Cooking oil Firm bean curd This Singaporean noodle dish was invented by Indian hawkers and combines Chinese, Indian and Western ingredients.

Make a well in the centre of mixture. Pour eggs into the well and stir-fry until partially cooked. Add rice sticks and stir-fry until well combined. • Add sauce, bean curd, bean sprouts, cabbage, coriander, and stir-fry until well combined. Remove from heat. • Divide noodles among 4 serving plates and sprinkle with peanuts. Serve immediately with lime wedges. 11/2 Tbsp 1 Tbsp 1 Tbsp 2 tsp V E G E TA R I A N 41 lemony angel hair Ingredients Angel hair Butter Heavy (double) cream Lemons V E G E TA R I A N Serves 4 Method 1 300 g (10 /2 oz) 3 Tbsp 180 ml (6 fl oz / 3 /4 cup) 3, grated for zest and squeezed for 60 ml (2 fl oz / 1/4 cup) juice 3 /4 tsp Salt Chopped parsley leaves 75 g (21/2 oz) Grated Parmesan cheese 50 g (2 oz) 42 This comforting pasta sauce is made with cream, lemon, parsley and Parmesan cheese.

Cover pan and cook for a further 5 minutes or until clams open. Discard clams that remain closed. Remove pan from heat. • Place linguine in a large, deep serving dish and pour sauce over. Toss quickly until linguine is well coated with sauce. • Transfer into individual serving plates and serve with lemon wedges. SEAFOOD 55 56 SEAF OOD char kway teow Char Kway Teow is traditionally cooked with lard by hawkers in Singapore and Malaysia. Lard was used in the past as it made this dish tasty and a good source of energy for the coolies.

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60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient by MCIA


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