Using Herbs and Spices


Asian Home Recipe

Egg Noodles and Rice Salad Recipe

Ingredients :

1 1/2 cups

120g

60g

120g

1 cup

2 medium

3

1/2 teaspoon

1 tablespoon

1 teaspoon

1/2 cup

4 large

20 cloves

2

3/4 cup

1/2 cup

3/4 cup

2 tablespoons

Long-grain rice

Fine dried egg noodles

Dried mung bean vermicelli

Dried rice vermicelli

Bean sprouts, roots removed

Potatoes, peeled and sliced

Eggs

Salt

Water

Cooking oil

Peanut oil

Onions, quartered and finely sliced

Garlic, finely sliced

Red chilies, seeded and sliced

Dried shrimps, ground to a powder

Fish sauce

Tamarind concentrate

Chili powder

Method :
  • Fill 2 large pans with salted water and bring to the boil.

  • To one, add the rice and cook for about 12 minutes or until tender.

  • Drain, rinse and set aside.

  • Add the eggs noodles to the other pan and cook them for a couple of minutes until tender.

  • Transfer the egg noodles to a colander, rinse under cold water and set aside.

  • Place the mung bean vermicelli and rice vermicelli in separate heatproof bowls, over them with boiling water and leave for 1 to 2 minutes or until tender.

  • Rinse under cold water and drain.

  • Place the bean sprouts in a heatproof bowl, cover them with boiling water and leave for 30 seconds; rinse under cold water and drain.

  • Cook the potato in a large pan of boiling water until tender, drain then rinse under cold water and set aside.

  • Beat the eggs with the salt and water.

  • Heat the oil in a small frying pan; add the egg and cook over moderately low heat, gently drawing in the edges of the omelets to allow the uncooked egg to run to the outside.

  • When the omelets is cooked through, flip it over and lightly brown the other side.

  • Remove the omelets from the pan and allow it to cool before cutting it into thin strips.

  • Heat the peanut oil in a large frying pan; fry the onion, garlic and chili separately over a moderately high heat until crispy, adding more oil if necessary.

  • Arrange the assorted noodles, rice, potato and bean sprouts on a large platter; place the omelets strips, chili, onion, garlic, dried shrimp, fish sauce, tamarind and chili powder in separate small dishes.

  • The diners then serve themselves the salad ingredients and garnishes.

 

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