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20 December 2012,21:44 by
Ponmathi Srilekha.S

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FRIED RICE NOODLES WITH MIXED VEGETABLES AND GRAVY

Serves :
5

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • To prepare pickled chili in vinegar: dry-fry hot chilies, garlic and galangal over medium heat until fragrant and done.
  • Transfer to a mortar and coarsely pound together. Dip out into a sauce bowl.
  • Season with vinegar, sugar, lime juice, stock and stir until sugar has completely dissolved.
  • Place a pan over high heat until very hot. Add 1 tablespoon of oil, small amount of water and sweet dark soy sauce.
  • Add rice noodles, tossing and stirring until the noodles is fragrant and slightly brown. Remove from the heat and put aside.
  • To prepare the gravy: combine garlic , pickled garlic, fermented soy bean and fermented tofu together.
  • Place a new pan over medium heat and add in the remaining oil.
  • Sauté the mixture until fragrant, add kales, carrot, cauliflower, baby corn and cook until done.
  • Add mushrooms and fried tofu, stir to mix well. Pour in stock and season with seasoning sauce, light soy sauce, salt, sugar and vinegar.
  • When it boils, mix both flour with water and stir into the gravy. Stir continuously until thickened and done. Turn off the heat.
  • Arrange one portion of fried noodles on a serving dish, spoon the vegetables with some gravy over, sprinkle on top with pepper.
  • Garnish with kale tips before serving.

INGREDIENTS

  • 5 tablespoons Cooking oil
  • 1 teaspoon sweet dark soy sauce
  • 350 grams flat brown or plane rice noodles
  • 20 cloves chopped Thai garlic
  • 4 bulbs pickled garlic, chopped
  • 4 tablespoons dark fermented soybean
  • 4 cubes yellow fermented tofu
  • 4 large kales, peeled off tough green skin and cut into pieces
  • 15 slices carrot, cauliflower, cut into florets
  • 5 ears baby corn, sliced diagonally
  • 8 straw mushrooms, halved
  • 8 fresh shiitake mushrooms
  • 1 piece hard white tofu, thinly sliced and fried
  • 500 ml vegetable stock
  • 2 tablespoons seasoning sauce
  • 2 tablespoons light soy sauce
  • 1 teaspoons sea salt
  • 2 teaspoons palm sugar
  • 2 teaspoons brown sugar
  • 1 teaspoon sea salt
  • 2 teaspoons palm sugar
  • 2 teaspoons brown sugar
  • 1 tablespoon vinegar
  • 2 tablespoons tapioca flour
  • 2 tablespoons arrowroot flour
  • 4 tablespoons water 
  • 1 teaspoon pepper kale tips for garnish

Pickled chili in vinegar

  • 15 green and red hot chilies
  • 8 cloves Thai garlic, peeled
  • 4 slices mature galangal
  • 4 tablespoons fruit vinegar
  • 1 tablespoon brown sugar
  • 2 tablespoons lime juice
  • 4 tablespoons vegetable stock

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