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20 December 2012,21:53 by
Ponmathi Srilekha.S

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NOODLES WITH BEANS & WHITE FUNGUS

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak the soya protein mince in hot water for 4 - 5 minutes until soft, then squeeze out the liquid.
  • Soak the dried fungus in boiling - hot water for 3 - 4 minutes until soft, then drain. Discard the hard stalks and chop.
  • Dry - fry the sesame seeds in a pan over a medium heat for 3 - 4 minutes or until lightly browned or popping. Spoon into a small bowl.
  • Cook the noodles in boiling water for 8 - 10 minutes or according to the packet instructions. Drain, add water until they cool, and then drain again.
  • Heat the oil in a wok and stir - fry the garlic over a medium heat for 1 - 2 minutes until lightly browned.
  • Add the protein mince, beans and fungus, stir - fry for 2 - 3 minutes, then move to the outer edges of the wok.
  • Add the remaining oil and scramble the egg for 2 - 3 minutes. Add the carrots and white radish and stir - fry for 3 - 4 minutes.
  • Add the noodles, soy sauce tomato ketchup, sugar, preserved turnip, chili powder, bean sprouts and lime juice and stir- fry for another 3 - 4 minutes.
  • Taste and adjust the seasoning.
  • Spoon into serving bowls and garnish with the toasted sesame seeds, coriander leaves and chili slices.

INGREDIENTS

  • 150 grams soya protein minces
  • 30 grams dried white fungus
  • 4 tablespoons white and black sesame seeds
  • 500 grams dried flat rice noodles
  • 6 tablespoons Cooking oil
  • 8 garlic cloves, chopped
  • 500 grams mixed beans, drained
  • 6 eggs
  • 4 carrots cut into matchsticks
  • 300 grams White radish, peeled, cut into matchsticks
  • 8 tablespoons light soy sauce
  • 5 tablespoons tomato ketchup
  • 3 tablespoons caster sugar
  • 6 tablespoons lime juice
  • 6 tablespoons preserved turnip, finely chopped
  • 2 teaspoon chili powder
  • 250 grams bean sprouts
  • coriander leaves, to garnish
  • Slices of red chili, to garnish

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