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Ingredients
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220 grams of dried egg noodles
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100 grams of bean sprouts
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1 cup shredded carrots
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3 stalks spring onion (chopped)
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2 cloves garlic (chopped)
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40 ml sesame paste
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2 tsp chili paste
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2 tbsp fermented bean paste
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1 tbsp rice vinegar
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1 tbsp light soy sauce
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1 tsp sesame oil
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4 tbsp cooking oil
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120 ml of chicken stock
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1 tsp sugar
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salt and pepper to taste
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roasted peanuts to garnish
Method
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Cook noodle in boiling water to
the right softness, drain and set aside.
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Heat cooking oil in a large frying
pan or a big wok, sauté garlic, sesame paste, chili paste and
fermented bean paste to fragrant.
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Add shredded carrots and half of
the chopped spring onion in and toss well until dish become
aromatic.
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Add chicken stock and rice vinegar
in and let it simmer for a minute then add noodles, bean sprouts
and seasoning to taste.
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Dish up when the gravy start to
reduced and well blended with noodles.
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Garnish with remaining chopped
spring onions and toasted peanuts. Serve warm.
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