Saturday, January 28, 2012

Fried Noodles

Fried Yellow Noodles

I seldom cook with yellow noodles, even if the manufacturer claims it is free from any additives or preservatives. There is no nutritional value in the mee itself as it is made of mainly white processed flour and lots of oil etc.

However, once a while, I may succumb to a sudden craving of fried noodles. I like to just stir fry it with lots of browned garlic, prawns, some meat or chicken, fresh mushrooms, sawi or mustard greens and some blended chillies, ginger etc.

Use either chicken stock or just water to soften the noodles and serve with fried shallots, fresh coriander and spring onions, cut chillies and perhaps a small lime.

We can cook rice vermicelli or bihun in the same manner except we have to presoak the bihun to soften it. It would take ages to soften f we tried to fry it directly. Add lots of bean sprouts, kucai and any other vegetables you fancy.

A nice touch would be to fry a thin egg omelette, roll it up like a tiny swiss roll and slice it finely into tiny strips. scatter it over the noodels with los of friend garlic, sliced red chillies and greens.

Cooking is so flexible and there are no hard and fast rules about what you can or cannot do.

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