RICE WITH NOODLES RECIPE RECIPES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

Steps:

• Bring a large pot of water to a boil.
• Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
• Drain and rinse under cold water.
• Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
• When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
• Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
• Pour in the egg mixture and immediately reduce the heat to low.
• Scramble the eggs until just set; turn out onto a plate and reserve.
• Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
• Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
• Remove the shrimp and reserve in a small bowl.
• Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
• Add the pork and chicken and stir fry until just cooked, about 1 minute.
• Remove and reserve in a small bowl.
• Place a large, heavy wok over high heat.
• When very hot, spoon in 2 tablespoons of the oil.
• Add the ginger, garlic, chilies, and the remaining curry powder.
• Stir fry until fragrant, about 30 seconds.
• Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
• Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
• Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
• Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
• Pour in the chicken broth and bring to a boil.
• Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
• Toss well and add the salt and the reserved scrambled eggs.
• Sprinkle on the cilantro and turn out onto a larger platter.
• Serve hot.