Add ketchup, red chilli sauce/sriracha, salt, pepper, soy sauce, sugar and toss to combine.ĥ. Saute on high for 2-3 minutes while stirring continuously.Ĥ. Add cabbage, bell peppers, carrot and beans. Saute garlic and ginger with a tablespoon of oil in a wok or kadai on high heat until fragrant. Remove from oil and transfer onto a plate lined with tissue.ģ. Heat oil in a pan and deep fry the noodles until golden brown. Once the noodles are dry, sprinkle some corn flour and set aside. Drain the noodles and transfer onto a kitchen towl and air dry them, allowing the moisture to evaporate or get absorbed. I cooked them for 2 minutes in boiling water.Ģ. If following package instructions, reeduce the cooking time by 60 seconds, this will help you judge the doneness of the noodles before it’s too late. Cook it according to package instructions or until al dente. Bring water with salt to a boil in a saucepan or pot.Sugar: Adding a little sugar balances out the other flavors, making this gravy super yum!.Lime Juice: For tanginess! Don’t skip this!.Corn Flour: For coating the noodles and thickening our stir fry sauce.This gives the gravy that lovely brown color and adds umami to the dish.
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