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Look what I found from my stash ~ Classic Asian Noodles (CAN)
by Lee Geok Boi
Fried Beef Kuay Tiao (broad rice noodles fried with beeg) page96
Vietnamese dried broad rice noodles,
beef sliced into matchsticks marinated in dark and light soy sauce,
a pinch of bicarb of soda, cornflour, cooking oil,
*soaked dried broad rice noodles in cold water,
drain and place in pot of boiling water, cook for 5 mins
remove from hot water, rinse in cold water, set aside
*heat oil in hot pan, saute minced garlic till fragrant
add noodles, light and dark soy sauce - mix well and cook for 5 mins
remove from pan and dish out in individual serving portions
*add oil in the pan, stir fry the choy sam (white cabbage) till limp
add the marinated beef and stir-fry for 10 secs (I did more)
*add thickener of cornflour, water, salt, light and dark soy sauces
sesame oil, ground white pepper
bring to a boil, ladle meat and vegs over the noodles,
garnish with spring onions and coriander
first time using dried Vietnamese broad rice noodles
super duper easy to use and smooth
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