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Additional info for 60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient
Add linguine and cook until al dente. Drain, transfer to a mixing bowl and keep warm. • Heat oil in a large frying pan over medium heat. Sauté onion and garlic for 5 minutes or until onion is soft and translucent but not brown. • Add courgette, stock, coriander, salt, pepper and chilli ﬂakes and cook for 10 minutes, stirring occasionally. Remove from heat and add to linguine. Toss and mix well. 1 Tbsp 1 tsp 1 tsp 1 tsp • Transfer to 4 serving plates or bowls and serve immediately with freshly grated Parmesan cheese, if desired.
Serve immediately. 50 SEAF OOD fried hokkien noodles Although relatively time consuming, the process of making the prawn stock is important as it forms the basis of this dish. Store bought seafood stock cubes can be used as a substitute, but will not have the richness of the homemade prawn stock. Serves 4 Ingredients Method Thick yellow egg noodles 500 g (1 lb 11/2 oz ) Cooking oil 3 Tbsp Prawns (shrimps) 250 g (8 oz), peeled, reserve shells and heads Chicken stock 250 ml (8 ﬂ oz / 1 cup) Squid rings 100 g (31/2 oz) Garlic 8–10 cloves, peeled and pounded Eggs 2, lightly beaten Bean sprouts 250 g (8 oz), tailed Spring onions (scallions) 2, cut into 5-cm (2-in) lengths Salt to taste Ground black pepper to taste • Soak noodles in boiling water for 1 minute.
Combine all ingredients in a bowl. Mix well and set aside. • 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.