A Spicy Summer Noodle Mix Recipes

SPICY SINGAPORE NOODLES

Steps:

• Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
• Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.

SEASONED NOODLE MIX

Steps:

• In a bowl, combine bouillon, parsley, onion and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 1/3 cup total). , To prepare noodles: Place noodles in a greased 1-qt. baking dish. Dot with butter. Add water and 5 teaspoons seasoning mix. Cover and bake at 350° for 15 minutes; stir. Cover and bake 5 minutes longer or until noodles are tender. Let stand 5 minutes before serving.