ite-size pieces.
Cook noodles in boiling water just until
Cook the egg noodles according to package directions, omitting
he instructions for the egg noodles.
Usually you only need
Heat oil in a wok, add the minced garlic saute for a min, now add the cabbage, carrot, capsicum and shallots. Stir fry for few minutes and add the cooked noodles. Season with soy sauce, chilly sauce, pepper and salt. Stir fry for few more minutes. Vegetables should be crisp and not to be overcooked. Serve hot.
o combine well.
Cook noodles in plenty of water at
dd the meat and the noodles and toss lightly to mix
2 minutes. Put in Udong Noodles after boiling pasta for 7
Drain well then toss with vegetable oil. Set aside.
Wash
n large pot. Add the noodles and cook according to the
Soak noodles in boiling water to cover
Place noodles in bowl; cover with boiling
n a small bowl. Soak noodles in boiling water in a
arge pot of water boil noodles until al dente. Drain well
Soak noodles in boiling water in a
Combine sauces with beef in medium bowl. Cover and refrigerate for 3 hours.
Place noodles in medium heatproof bowl and cover with boiling water. Separate with a fork and drain.
Heat oil in wok on high heat. Stir-fry beef mixture in batches until browned. Set aside.
Stir-fry green onions and garlic in wok until browned. Add pepper and corn and stir-fry until vegetables are almost softened. Return beef to wok with noodles, peas and stock. Stir-fry until heated through.
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
Rinse noodles in strainer under hot water. Separate noodles with fork; drain.
Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until browned all over and cooked through. Remove from wok.
Heat remaining oil in wok on high heat. Stir-fry onion and garlic until onion softens.
Return chicken to wok with gai lan and sauces; stir-fry until gai lan just wilts. Add noodles; toss until heated through.
Place noodles in large heatproof bowl and
Put the noodles in a small heatproof bowl