![]() ![]() ![]() When all the sauce has been absorbed, push the noodles to one side of the pan and add the eggs. ![]() If they are still too chewy, add another 1/4 cup stock or water (you may not need to use the full 1 cup specified in the ingredient list). Once all liquid has been absorbed check the consistency of the noodles.Add the noodles and the sauce, and keep stirring for a few second to “fry up” the sauce, before adding 1/2 cup of water or stock and cook until the noodles absorb all the water.Add preserved radish, the small, dried shrimps, and tofu. Add the shallots and garlic, stir until just starts to become fragrant. In the same pan, add another 2 Tbsp of oil.Remove prawns from the pan and set aside. Add the prawns and keep an eye on them until they are just about cooked through. In a wok, heat 1 Tbsp oil over medium high heat until very hot. ![]()
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