BAM BAM NOODLES RECIPES

Steps:

• Heat oil in deep fryer to 350 F
• To make sauce, place the rice wine vinegar, sugar, fish sauce, sherry, garlic, chili flakes and Sriracha in a sauce pan or pot and bring to a rolling boil
• Reduce heat to medium and reduce by half
• Lower heat to simmer and add the cornstarch-water mixture
• Stir until the sauce thickens, makes about 1/2 cup sauce
• Remove from heat and let cool
• Once sauce is cool, pour into a bowl and mix in mayo, lime zest and juice
• Set aside
• In a bowl, combine egg and milk
• In another shallow bowl, combine rice flour, cornstarch and breadcrumbs
• Bread the shrimp by first coating with the egg mixture then the breadcrumb mixture, then back again into the egg and finish in the breadcrumbs
• Arrange the coated shrimp on a plate and pop them into the fridge for at least 10-15 minutes to help the breading stick while frying
• When oil is hot, fry shrimp 2-3 minutes or until golden brown
• Drain on rack or paper towels
• When all the shrimp have been fried, drop into a large bowl
• Spoon sauce over shrimp and stir gently to coat
• Serve with lime wedges alongside

Steps:

• Cook noodles according to package directions; drain and set aside.
• Heat a large wok or frying pan and spray with non-stick cooking spray.
• Swirl in the beaten egg to make a thin omelet.
• Remove from pan allow to cool; cut into thin strips and set aside.
• In a large wok style pan heat oil.
• Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
• Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
• Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink.
• Add sliced omelet and noodles; mix well and heat throughly before serving.
• Serve with lychees and kroepoek, enjoy!