Add the noodles, onion and shallot and stir-fry for 1-2 minutes or until fragrant. Return the prawns and sausage to the wok and stir fry for 1 minute. Add the sauces and sugar and toss to combine ...

2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.

For the sauce, simmer the palm sugar, soy sauce, tamarind juice and salt for 2 to 3 minutes, until dissolved. Heat oil in a wok over a medium heat and fry the shallot, pickled radish and bean curd ...

Ingredients. 140ml vegetable oil. 1kg rice noodles (fresh rolled rice noodles) cut into 2.5cm lengths. 100ml soy sauce. 250g gai lan (about one bunch cut into 1.5cm lengths) ...

Asian noodle types In general, thick noodles are best served in a soup, not pan-fried. Stir-fried noodles can be thin or thick. Noodles go by many names – the nomenclature isn’t standard ...

Creamy, eggy, silky, and smooth. Here are the seven places to get the best wat tan hor in KL and PJ the next time you're in Klang Valley.

If using dried rice noodles, boil them in water for about 7 minutes, until just cooked. Drain, flush with cold water, and drain again. Transfer to a large plate or small baking sheet.

We have rice noodle recipes that use all types, ranging from thick (udon) and flat noodles (pad Thai noodles) to skinny vermicelli. Udon noodle soup. by The Hairy Bikers.

In a wok or large skillet, heat the oil over medium-high heat. Add the garlic and stir-fry just until fragrant, about 15 seconds. Add the shrimp and pork and stir briefly to break up the meat.

We have rice noodle recipes that use all types, ranging from thick (udon) and flat noodles (pad Thai noodles) to skinny vermicelli. Udon noodle soup. by The Hairy Bikers.