k chipsy n ira.. here u go..
Ingredients:
1 packet dried flat rice noodles
sambal oelek
ching’s stir fry sauce
6 cloves garlic - minced
20 basil leaves- sliced finely
protein: sliced chicken breast or tofu cut up
veggies: 1/2 head broccoli - cut into florets; shiitake mushroom, scallion - chopped up, baby corn - halved tomato - roasted/blackened on stovetop and then quartered.
Directions:
- Boil water in a stockpan with salt. When the water has come to a rolling boil, turn off the heat, add in a tsp of oil, then add the flat noodles and let it soak til softened. Do not drain yet as this will cause the noodles to stick together if they’re sitting in the colander for too long.
- Heat some oil in a wok, add in the minced garlic and scallions, then quickly add in the chicken/tofu, broccoli florets, corn and mushroom. Add 2 tsp sambal oelek chilly paste and stir well. Then add the tomatoes and after a minute, add 3 tsp of stir fry sauce. Add the basil leaves, stir once and add a little salt.
- Now drain the rice noodles completely and add them to the wok. Mix well and let it simmer on low for abt 15 mins.
^ dried flat rice noodles
^sambal oelek in the centre, my preferred stir fry sauce (Ching’s) on the right, which i brought from india. if you cannot find Ching’s in the stores here, the sauce on the left should be readily available in asian stores.
^there u have it.. spicy noodles in garlic basil sauce.
