Ever tried frying noodles with canned sardines? This recipe is from my hubby and he's the cook for this yummy noodles. His and my favourite noodle at one time. We stopped cooking this noodle when we stopped buying canned food but we do miss this noodle. Here is our recent indulgence of this noodle with basil leaves and shredded zuchini. Got the basil leaves free from my neighbour's garden and zuchini is cheap this days. You can cook this noodle spicy or non-spicy according to your preference. You can also make it dry or with a little gravy and can garnish it with mint leaves or basil leaves.
However, for better taste, I recommend that this noodles must be cooked with good quality canned sardines.
Verdict - yummylicious stir fry instant noodles.
Ingredients
[serves 3]
3 pieces of instant noodles of your choice [blanch in hot water for 1-2 minutes, drain]
1 can sardine in tomato sauce [230 gm]
1/2 tbsp chilli boh [for spicy version]
1 big onion - peeled and chopped
1-2 pips garlic - chopped
2-3 small chillies - chopped
some basil leaves or mint leaves
some shredded zuchini or cucumber
3 limau kasturi - halved
salt and pepper to taste
1-2 tbsp cooking oil
- Separate sardines from sauce. Remove the fish bones if you like.
- Heat oil in wok, pan fry the sardines, then saute garlic and onions until aromatic. Add in chilli boh [if using] or chilli padi. Stir fry to mix well.
- Add in the sauce and seasoning to taste. Bring to boil then add in the noodles. Stir to combine noodles with all the ingredients until noodles are cooked and gravy reduced.
- Add in the basil leaves, stir to mix well.
Dish up to serve and garnish with zuchini and lime kasturi.
Ginger and cooking wine with sesame oil blend well with each other. This noodles soup is very appetising and the soup is especially tasty. Light and easy noodle dish comforting and satisfying as a meal. I supposed this simple soup base should be good with fish, clams or even chicken.
Recipe Source - Yum Yum Magazine No. 69
Ingredients
[serves 3-4]
200 gm glass noodles [tunghoon] - soaked 5 minutes and drained
2 stalks spring onion - cut 1 inch lengths
2-3 tbsp sesame oil
150 gm ginger - finely shredded
500 gm prawns - head removed
500 ml glutinous rice wine [I used red yeast residue wine]
Seasoning
1/2 tsp salt
1 tsp sugar
500 ml water
- Heat up sesame oil, saute ginger and white part of the spring onions until aromatic. Add in water, seasoning to taste. Bring to boil.
- Add in prawns, wine and bring to boil again.
- Lastly add in the glass noodles to cook. Bring to boil and add in spring onions.
- Mix well and dish up to serve in individual bowls.
This One Dish Meal was prepared during Qing Ming Festival [Chinese All Souls Day] when the family was busy with many prayer services for the first 10 days before the actual day that falls on April 5. Visiting many ancestral graves located at different cemeteries during this dry and hot season can be rather tiring. I had sun burn on my shoulders. All you can think off is cold drinks down the throat to beat the heat which of course is not a healthy thing to do. Cooking One Dish Meal for the family would be much easier, as I was too tired to go out for dinner.
In this dish, there is a variety of ingredients that make it a complete meal so much better than going out to 'ta pau' food for the family and the ingredients can be prepared earlier.
Served with steaming hot rice and some cut chillies, it is nevertheless satisfying too.
Ingredients
[serves 3]
Cooked rice enough for 3 persons
1 chicken whole leg - deboned and cut bite size pieces - marinated with a little salt, pepper and cornstarch
200 gm pumpkin - cut wedges
2 pieces king oyster mushrooms [sin pau koo] - cut wedges
200 gm brocolli - cut florets
a few slices of ginger
light soy sauce, wine and salt to taste
1 tbsp oil
some cornstarch mixture for thickening [optional]
Herbal Stock [boil together until aromatic]
2-3 pieces Huang Qi [radix astragali]
3-4 pieces Dang Qui [Chinese Angelica Root]
9-10 Red Dates
enough water for stock
- Rinse herbs and boil in sauce pot with enough water for stock until aromatic [about 15 minutes]. Set aside.
- Heat oil in wok to pan fry chicken pieces until slightly brown on both sides. Add in the ginger. Stir fry to mix.
- Add in light soy sauce and wine. Stir well and pour in herbal stock.
- Bring to a boil and add salt to taste.
- Add in pumpkin and mushrooms to braise until almost tender.
- Add in the brocolli florets, cover to cook for about 1 minute.
- Thicken gravy with cornstarch if you prefer the gravy to be slightly thick.
- Scoop up ingredients over hot rice and serve immediately with cut chillies.
Notes: Visit this site for Its' Nutritional Facts [here]
