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

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Remove from heat. • Divide noodles among 4 serving plates and sprinkle with peanuts. Serve immediately with lime wedges. 11/2 Tbsp 1 Tbsp 1 Tbsp 2 tsp V E G E TA R I A N 41 lemony angel hair Ingredients Angel hair Butter Heavy (double) cream Lemons V E G E TA R I A N Serves 4 Method 1 300 g (10 /2 oz) 3 Tbsp 180 ml (6 fl oz / 3 /4 cup) 3, grated for zest and squeezed for 60 ml (2 fl oz / 1/4 cup) juice 3 /4 tsp Salt Chopped parsley leaves 75 g (21/2 oz) Grated Parmesan cheese 50 g (2 oz) 42 This comforting pasta sauce is made with cream, lemon, parsley and Parmesan cheese.

Add rice sticks and stir-fry until well combined. • Add sauce, bean curd, bean sprouts, cabbage, coriander, and stir-fry until well combined. Remove from heat. • Divide noodles among 4 serving plates and sprinkle with peanuts. Serve immediately with lime wedges. 11/2 Tbsp 1 Tbsp 1 Tbsp 2 tsp V E G E TA R I A N 41 lemony angel hair Ingredients Angel hair Butter Heavy (double) cream Lemons V E G E TA R I A N Serves 4 Method 1 300 g (10 /2 oz) 3 Tbsp 180 ml (6 fl oz / 3 /4 cup) 3, grated for zest and squeezed for 60 ml (2 fl oz / 1/4 cup) juice 3 /4 tsp Salt Chopped parsley leaves 75 g (21/2 oz) Grated Parmesan cheese 50 g (2 oz) 42 This comforting pasta sauce is made with cream, lemon, parsley and Parmesan cheese.

Fry fish cakes for 3 minutes each side or until dark golden and cooked through. Drain well. • Mix rice sticks and 2 Tbsp dipping sauce. Mix evenly. • Transfer rice sticks into serving bowls. Top with cucumber and serve with fish cakes and dipping sauce. 250 ml (8 fl oz / 1 cup) 50 g (2 oz) 1, large, chopped SEAFOOD 61 stir-fried curry noodles Serves 4 Ingredients Method Thin yellow egg noodles Cooking oil Garlic • Place noodles in a large bowl. Pour over boiling water, soak 150 g (5 oz) 1 Tbsp 1 clove, peeled and crushed Ginger 1-cm (1/2-in) knob, peeled and grated Red chilli 1, small, seeded and chopped Prawns (shrimps) 300 g (101/2 oz), medium, peeled, deveined, tails intact and cooked, Peas 50 g (2 oz) Spring onions (scallions) 2, finely chopped Chicken stock 150 ml (5 fl oz / 5/8 cup) Egg 1, lightly beaten Chopped coriander leaves (cilantro) 2 Tbsp Sauce Light soy sauce Chinese cooking wine (hua tiao) Sugar Mild curry powder 62 This dish is a great way to use up leftovers as you can substitute prawns with chicken, fish or squid and still cook a scumptious one-pot meal.

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