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Cold Egg Noodle with Fish Sauce

Tuesday, July 21, 2009

 

 

 

 

The Japanese eats cold soba frequently during the summer. The hot humid weather doesn’t really encourage good appetite. Well, i totally understand their predicament, because it is super hot in Singapore these few days too.

Hmm, so i prepared my own version of cold noodle too. It is just a try and taste recipe and i’m surprised with the flavour. It’s delicious! I used egg noodle, and the chewy texture goes very well the mild salty flavour of the sauce that i’d made. Yum!

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Cold Egg Noodle with Fish Sauce

( serves 2 )

 

Ingredients:

500 g                     cooked egg noodle, cooled

3 strips                  bacon, sliced and cut into 2 ” length

100 g                      beansprout

some                       shredded seaweed

some                      chopped parsley

 

For sauce:

2 tbsp                     hot water

1 tbsp                     sugar

1-2 tbsp                 fish sauce

1                               red chilli, sliced thinly ( with seed )

→   Mix sugar with hot water to melt. Add in fish sauce and red chilli. Rest 10 minutes.

 

Method:

1.    Prepare egg noodle by boiling in water and washing with cold water.

        Drain and divide into 2 serving plate.

2.    Blanch beansprout in boiling water for 1 minute and drain water away. Set aside.

3.    Pan-fry bacon until crispy, remove from heat and set aside.

4.    Arrange beansprout, bacon, seaweed and parsley layer by layer on top of egg noodle.

5.    Pour in some sugar/fish sauce mixture over it. Serve.

 

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