FRIED BEAN THREAD NOODLES RECIPES

Steps:

• In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil to 375 degree F. Fry bean threads or rice sticks, a few at a time, in the hot oil about 5 seconds or until they puff and rise to the top. Using a wire strainer or slotted spoon, remove bean threads or rice sticks from oil. Drain on paper towels. If desired, keep warm in a 300 degree F oven. Makes 4 servings.

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).