Download 60 Ways Noodles. Great Recipe Ideas with a Classic by MCIA PDF

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Add pine nuts, remaining olive oil, avocado, remaining lemon juice and coriander. Season with salt and pepper to taste and serve immediately. >> seafood squid and spinach pasta 50 fried hokkien noodles 53 linguine alle vongole 54 char kway teow (fried flat rice noodles) 57 linguine with tuna and tomato salsa 58 chilli rice noodles with fish cakes 61 stir-fried curry noodles 62 udon with clam broth 65 chilli prawn soba noodles 66 chilli coconut crab rice noodles 69 mee siam (rice vermicelli in spicy gravy) 70 squid ink fettucine 73 fried glass noodles 74 49 squid and spinach pasta Spinach leaves Cooking oil for deep-frying Squid rings Salt Ground black pepper Self-raising flour Serves 3 Method Ingredients Linguine Olive oil Shiitake mushrooms This dish consists of iron-rich spinach and crispy squid rings, making it both nutritious and delicious.

Serves 6–8 (fried flat rice noodles) Ingredients Vegetable oil Garlic Method 3 Tbsp 4 cloves, peeled and finely chopped 3; 2 pounded, 1 sliced Red chillies Chinese sausage (Lup cheong) 200 g (61/2 oz), sliced Prawns (shrimps) 375 g (12 oz), peeled with tails left intact Light soy sauce 1 Tbsp Dark soy sauce 1 Tbsp Oyster sauce 2 tsp 1 Salt /2 tsp Ground black pepper to taste Bean sprouts 250 g (8 oz) Fresh flat rice noodles 1 kg (2 lb 3 oz), blanched • Heat oil in a wok. Fry garlic and chillies until garlic starts to turn golden.

Stir in tomatoes, salt, pepper and basil and bring mixture to the boil, stirring constantly. Reduce heat to low, cover pan and simmer, stirring occasionally, for a further 30 minutes. • Add clams and parsley. Cover pan and cook for a further 5 minutes or until clams open. Discard clams that remain closed. Remove pan from heat. • Place linguine in a large, deep serving dish and pour sauce over. Toss quickly until linguine is well coated with sauce. • Transfer into individual serving plates and serve with lemon wedges.

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