RICE NOODLES SPROUTS 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:

• Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
• Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
• Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
• Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
• In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
• Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
• Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.