60 Ways Noodles. Great Recipe Ideas with a Classic by MCIA

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Additional info for 60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient

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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.

Heat 1 Tbsp oil in a saucepan. Fry prawn shells and heads, stirring constantly for 1 minute. Add stock and bring to the boil. Cover pan and simmer for 5 minutes. Strain, discard shells and heads and return stock to the saucepan. • Add prawns and squid rings and boil until cooked. Strain and set stock, prawns and squid rings aside. • Heat remaining oil in a wok over medium heat. Add garlic and fry until golden to flavour the oil. Discard garlic. • Increase heat to high. When oil is really hot, pour in beaten eggs and stir constantly for 1 minute.

Sauté garlic and chopped tomatoes until warmed through. Add lemon zest, chilli flakes, vinegar and sugar. Simmer for 3–4 minutes. • Drain linguine and add to saucepan. Season with salt and pepper to taste. Toss and coat well. • Transfer to a serving dish. Sprinkle chopped parsley, garnish as desired and serve with lemon slices. V E G E TA R I A N 45 pasta with avocado, ginger, pine nuts and coriander Ingredients Linguine Avocado Lemon Ginger Extra virgin olive oil Roasted pine nuts Fresh coriander leaves (cilantro) Salt Ground black pepper 46 V E G E TA R I A N When serving this incredibly refreshing pasta, it is essential that the linguine, roasted pine nuts and serving plates are all piping hot.

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