CHINESE NOODLE BEAN RECIPES

Steps:

• Boil the Water (800 milliliter), then add Salt (1 teaspoon) and the Chinese Noodles (150 gram). For timing, follow the package instructions but take them out 2 minutes early.
• Rinse the noodles with ice-cold water and shake out all water through a sieve, then set aside.
• Mix Dark Soy Sauce (2 teaspoon), Light Soy Sauce (2 tablespoon), and Vegetable Bouillon Cube (1) in a small bowl, set aside.
• Cut the Spring Onion (2) into two parts (green and white), and chop them up. Set aside, keeping the white and green parts separate.
• Heat the Vegetable Oil (1 tablespoon) in a large, non-stick frying pan, then add the Garlic (1 clove). Fry for 2-3 minutes until the garlic turns slightly golden in color.
• Add the white parts of the spring onions and stir-fry for 1 minute.
• Turn the heat up to high. Add the noodles and pour in the sauce mix.
• Stir-fry all until the soy sauce covers all noodles equally. You need to be quick, do not take more than 3 minutes or the noodles will become too soft.
• Turn off the heat. Add in Bean Sprouts (100 gram) and the green parts of spring onion, then mix for another 30-40 seconds.
• Serve on plates or in bowls topped with Sesame Seeds (1/2 teaspoon).

Steps:

• Pre-soak the bean thread noodles with clean water for 10-15 minutes until soft. And then cook in boiling water for around 30 seconds (If you want it to be softer, cook for another 30 seconds). They become soft quickly after soaking.
• Clean spinach and remove the hard roots. Add a small pinch of salt and several drops of oil in boiling water, and then blanch the spinach and shred carrots for 20-30 seconds. Transfer out and soak in cool water. Squeeze the extra water out.
• In a small bowl, smash the garlic cloves and then add 1/2 tablespoon of hot water. Soak the garlic for half minute and then mix all the other seasonings. Set aside.
• Place bean thread noodles, spinach, carrots and dressing sauce in a large bowl. Combine well and then serve cold.