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Extra resources for 60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient
When water is boiling, add linguine and cook until al dente. • Meanwhile, peel and chop avocado ﬂesh into chunks and pour over 1 Tbsp lemon juice to prevent browning. • Combine ginger and 1 Tbsp olive oil. Drain and toss hot pasta with ginger oil. • Add pine nuts, remaining olive oil, avocado, remaining lemon juice and coriander. Season with salt and pepper to taste and serve immediately. >> seafood squid and spinach pasta 50 fried hokkien noodles 53 linguine alle vongole 54 char kway teow (fried ﬂat rice noodles) 57 linguine with tuna and tomato salsa 58 chilli rice noodles with ﬁsh cakes 61 stir-fried curry noodles 62 udon with clam broth 65 chilli prawn soba noodles 66 chilli coconut crab rice noodles 69 mee siam (rice vermicelli in spicy gravy) 70 squid ink fettucine 73 fried glass noodles 74 49 squid and spinach pasta Spinach leaves Cooking oil for deep-frying Squid rings Salt Ground black pepper Self-raising ﬂour Serves 3 Method Ingredients Linguine Olive oil Shiitake mushrooms This dish consists of iron-rich spinach and crispy squid rings, making it both nutritious and delicious.
Heat 2 Tbsp oil in a wok over medium-high heat until just smoking. Add half the bean curd and gently stir-fry for 2 minutes or until golden brown. Drain well. Repeat process with remaining bean curd. • Heat remaining oil in the same wok over medium heat until just smoking. Add shallots and garlic and stir-fry for 2 minutes or until shallots soften. • Add carrot and capsicum, and stir-fry for 2 minutes or until carrot is tender. • Make a well in the centre of mixture. Pour eggs into the well and stir-fry until partially cooked.
Transfer rice sticks into serving bowls. Top with cucumber and serve with ﬁsh cakes and dipping sauce. 250 ml (8 ﬂ oz / 1 cup) 50 g (2 oz) 1, large, chopped SEAFOOD 61 stir-fried curry noodles Serves 4 Ingredients Method Thin yellow egg noodles Cooking oil Garlic • Place noodles in a large bowl. Pour over boiling water, soak 150 g (5 oz) 1 Tbsp 1 clove, peeled and crushed Ginger 1-cm (1/2-in) knob, peeled and grated Red chilli 1, small, seeded and chopped Prawns (shrimps) 300 g (101/2 oz), medium, peeled, deveined, tails intact and cooked, Peas 50 g (2 oz) Spring onions (scallions) 2, ﬁnely chopped Chicken stock 150 ml (5 ﬂ oz / 5/8 cup) Egg 1, lightly beaten Chopped coriander leaves (cilantro) 2 Tbsp Sauce Light soy sauce Chinese cooking wine (hua tiao) Sugar Mild curry powder 62 This dish is a great way to use up leftovers as you can substitute prawns with chicken, fish or squid and still cook a scumptious one-pot meal.
60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient by MCIA