Sunday, 28 October 2012

Annie's Crispy Noodles

When my boyfriend's parents came to visit from Shanghai, his mother showed me how to make the most delicious crispy noodles. 

You will need: 
Noodles (the thinner the better)
4 eggs
2 onions
4 cloves of garlic
Any vegetables you want (we used carrots, capsicum, mushrooms and brocoli) 
Bean sprouts
Coriander (fresh leaves)
For the sauce (add ingredients to how you like the taste):
Black bean garlic sauce
Sesame oil (best to use Korean sesame oil)
Low sodium soy sauce 
Sugar (to taste)
Corn starch (or flour if you don't have corn starch)

1. Cook the noodles until they are about 70% cooked, then run them under cold water and drizzle them with olive oil so they don't stick before setting them aside
2. Beat the eggs in a bowl and place them in a small pan, mix them slightly to keep them fluffy but let them cook as though you are cooking a pancake. Once cooked, take the egg "pancake" out and slice it into strips
3. Slice the tofu into strips and place it in a pan with some olive oil on a high heat and let the strips get crispy on each side

4. In a pan, combine the ingredients of the sauce (aside from the corn starch) and cook the garlic and onions in the mixture, add the vegetables and a small amount of the egg and tofu, to thicken the sauce stir the corn starch in a bowl of water and add it to the pan (try to keep the vegetables crunchy)

5. Meanwhile, place the noodles in a pan on a high heat and add olive oil, leave them to get crispy and carefully flip them so either side is crispy and the inside is still moderately soft

6. Once the noodles are crispy enough and the sauce is to your liking, either lay the vegetables and sauce alongside or on top of the noodles and garnish them with the remaining tofu and egg strips and then add the fresh coriander leaves and bean sprouts

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