Mee Char

This is an ideal lunch dish from Cambodia, quickly made using dried egg noodles and a range of readily available vegetables. It is an adaptable recipe, so you can modify the vegetables according to your taste. The vegetables are lightly cooked to retain their bright colour and firm texture, making a contrast to the soft noodles.



Ingredients :
300 g dried round egg noodles, soaked in hot water to soften, drained
100 g beef snitzel (optional)
2 1/2 tablespoons oil
2 tablespoons thick soy sauce
2 tablespoons light soy sauce
2 teaspoons very finely chopped garlic
1-2 teaspoons very finely chopped fresh red chilli / crushed red chilli
150 g broccoli, cut into very small florets
1 large carrot, julienned
sprigs of fresh coriander, to garnish (optional)
Lemon juice
Spring onion, sliced

1. heat a wok / large frying pan for 30 seconds, then add remaining oil. When hot, add garlic, beef and chilli and stir-fry over medium heat for 10 seconds.
2. Increase the heat to maximum, add the vegetables anad stir fry for 15 seconds.
3. Add the noodles. Stir-fry 30 seconds, using two spatulas to mix noodles and vegetables thoroughly.
4. Pour the reserved soy sauce mixture over, stirringto mix thoroughly. Transfer to a serving dish, garnish with coriander sprigs, spring onions sliced and lemon juice.

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