edium-high heat. Stir until noodles have separated. When cooked \"al
boil and add stir fry noodles, and sauce packets; bring
Place noodles in large heatproof bowl and
ooking oil. Seperate rice noodles and stir fry noodles until they soften.
n a large saucepan. Deep-fry noodles, in batches, until puffed. Drain
ok on high heat. Stir-fry noodles, in batches, for 2 mins
Soak noodles in warm water for 15 mins; drain well.
Heat 1 tbsp of the oil in wok on high heat. Stir-fry noodles and soy sauce for 2 mins. Remove from wok.
Heat remaining oil in wok. Stir-fry garlic and steak until steak is browned all over. Add broccoli, oyster sauce, cornstarch mixture, vinegar and sugar; stir-fry until mixture boils and thickens. Serve over noodles. Sprinkle with chili peppers.
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
Add sugar and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
n a nonstick frying pan. Fry duck breasts, skin side down
Combine salmon fillet and miso paste in medium bowl; set aside to marinate. Cook noodles in a medium saucepan of boiling water until tender; drain.
Meanwhile, heat oiled wok on high heat. Cook salmon, in batches, until cooked to desired doneness. Remove from wok.
Reheat oiled wok; stir-fry noodles with sauce until heated through. Season to taste.
Serve noodles topped with salmon, green onions and salmon roe.
Put the noodles into a pot of boiling salted water and cook for 2 minutes.
Drain and allow water to run on the noodles until they are cold.
Drain well.
Heat the oil in a wok and add the garlic.
Cook until the garlic is a pale golden colour.
Add the noodles and toss in the hot wok.
Add the oyster sauce, soy sauce and sugar.
Then the bok choy, spring onions, capsicum and bean sprouts.
Keep tossing in the wok until the vegetables are just cooked.
Before serving squeeze over the juice of a lemon.
o a boil. Add egg noodles; cook until softened but still
medium saucepan to boil noodles just until they are done
Soak the noodles in boiling water for 1-2 minutes. Drain and set aside.
Heat the wok, add the oil and swirl it around. Throw in the chicken and stir-fry for 2-3 minutes or until golden all over. Add the shallots and capsicum and stir-fry for 30 seconds.
Add the drained noodles and toss well to combine. Add lime juice and sweet chill sauce and toss again.
Divide between two warm bowls. Garnish with coriander leaves.
Tip - 10-12 medium green prawns (cleaned, deveined, tails left on) can be substituted for the chicken.
Cook & drain noodles per package.
Chop/dice pork steaks.
Chop green onions 1\" long and halved.
Cut red onion in wedges.
Heat wok or large frying pan over high heat.
Heat oil, add pork n pepper, stir-fry untill browned. (est 3 to 4 min).
Add onions, stir-fry for 2 minutes.
Add cabbage, carrot, noodles, sauce, and pepper.
Cook 3 min untill heated thru.
Soak noodles according to directions to soften.<
Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes.
Heat oil in large skillet over medium-high heat.
Add garlic and stir fry until golden.
Add fish sauce or salt and chicken.
Stir fry until done.
Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved.
Drain noodles and add to skillet along with asparagus.
Stir fry noodles until firm but tender.
Serve and enjoy!
n medium.
Place rice noodles into bowl & cover with very
Fry noodles
in skillet with enough oil to cover bottom of skillet.
Lightly
brown,
flipping over to brown the other side. Place
on
platter.
Fry
pork
in dash of oil.
Season with
salt and
pepper.
When nearly done, add vegetables and water.\tSeason with sugar, vinegar, soy sauce and m.s.g.
Cook just
enough
to heat through the vegetables, do not overcook. Thicken
with diluted
cornstarch;
mix and pile mixture onto noodles.
Serves 4 generously!
Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 6 minutes. Drain.
Heat oil in a large skillet over medium heat. Add onion and garlic and stir-fry for 1 minute. Toss in mushrooms and eggplant; cook for 2 minutes more. Add cooked soba noodles, bok choy, soy sauce, teriyaki sauce, and pepper. Cook until bok choy is tender, about 2 minutes.
Sprinkle sesame oil and green onion over vegetables and serve.