I found this recipe from a cook book in the store and took a glimpse of it.. I would credit the author, but I can't remember who created it... I'm sorry author!
It was tasty and very healthy since it is not oily at all.
Most stir fried noodles are very oil, but this left me a healthy after taste! :)
Hopefully you will like it!
p.s. I worked very hard on editing the pictures and video! You can shower me with appreciations by subscribing to my youtube channel. 💗 It's BeansproutsKitchen
Thank you!
Serving: 4 - 6 people
Ingredients:
Rice noodles (this noodle is not the vermicelli noodles, it's especially made for stir fried; it's body is very thin; you cannot find this freshly made; the noodle should be in the dried noodle section of the Asian market!)
3 boiled eggs
1/2 a block of hard tofu (cubed)
1/2 lbs shrimps
1/2 lbs chopped chicken
2 tbsp tiny anchovies
1 minced garlic clove
1/4 quater of a purple onion
2 green onion sticks
(both onions thinly sliced and soaked in cold water)
1 tsp salt (chicken) & 1/2 tsp salt (tofu)
1-2 tsp chicken bouillon
3 tbsp fish sauce
2 tbsp rice vinegar (maybe replace with lemon juice)
1 tsp black pepper
2 tbsp corn starch mixed with 1/4 cup cold water
1-2 cups water
Optional ingredients
1/4 tsp saffron
1 tsp lemon juice
premade fried shallots
Preparation:
Boil your eggs (10 min.) and shrimps (2 mins). Set aside once completed.
Stir fried cubed tofu. Season with salt. Set aside once finished.
Stir fried chicken. Season with salt and black pepper. Set aside once finished.
Quickly fry anchovies until golden color. Set aside once finished.
In empty wok, add oil and garlic until fragrant. Then add 2 cups water and saffron. Cook until saffron release its color. Then add 2 tsp chicken bouillon, 3 tbsp fish sauce, 2 tbsp rice vinegar, and corn starch. Once the sauce is boiled, add chicken, shrimps, and tofu to wok. Taste test to see if lemon juice is needed.
Soak rice noodles in hot water and not boiling water according to the package instruction, or until soft to bite.
Plating the noodles on plate, pour meat sauce on top, then add egg, onions, and shallots.
This is really easy to make and great for kids if they like curry. I used Japanese curry because Indian curry have a completely different taste to it.
This is a Japanese inspired recipe. Hopefully you will like this recipe!
Portion: 4-6 serving Ingredients:
1.5-2 lbs beef eye of round cut (it's a really cheap cut! I like using this cut because I will cut the meat thinly, so an expensive cut will not make a difference)
1 bag of enoki mushrooms (optional)
1/2 a small onion (cubed)
2 minced garlic cloves
1 stem of green onion
4 portions of frozen udon or dried udon
4 cubed of curry
1 can of chicken broth (may be replaced with 2 cups of water)
3-4 tbsp of soy sauce (to taste)
1 tsp black pepper
2 tbsp Mirin Japanese Sake sweet cooking wine
4 tbsp butter
1 tsp chicken bouillon
1 tsp lemon juice or 1 tsp rice vinegar
Preparation:
Marinate the thinly sliced beef with soy sauce, black pepper, and mirin.
Stir fry the beef with 4 tbsp butter then set it aside.
Add 1 tbsp oil, and stir fry the mushrooms, onions, and garlics.
Once everything is soften, you can add all 4 curry cubes.
Add the chicken broth, chicken bouillon, and lemon juice.
Cook everything until boiled, then you can add in the beef.
Turn off the heat.
Boil your udon according to the package direction.
Present it on plate and add the beef curry with green onions sprinkle on top.
