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Additional resources for 60 Ways Noodles. Great Recipe Ideas with a Classic Ingredient

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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.

Drain pasta and transfer to a large bowl. Add sauce and parsley, toss and mix well. • Dish into 4 serving bowls, top with Parmesan cheese and serve immediately. linguine arrabiata Ingredients Linguine Olive oil Garlic Arrabiata means spicy hot in Italian. This hot and spicy pasta dish combines tomatoes, garlic and chilli flakes. Add more chilli flakes until desired hotness or go easy on the chilli flakes if you are a chilli beginner. Serves 2 Method 200 g (7 oz) 2 tsp 2 cloves, peeled and finely chopped Canned chopped tomatoes 200 g (7 oz), drained Lemon 1; 1/2 grated for zest + 1 /2 sliced 1 Dried chilli flakes /2 tsp Balsamic vinegar 2 tsp Sugar 1 tsp Salt to taste Ground black pepper to taste Chopped fresh parsley 2 tsp • Bring a pot of salted water to the boil.

Transfer into individual serving plates and serve with lemon wedges. SEAFOOD 55 56 SEAF OOD char kway teow Char Kway Teow is traditionally cooked with lard by hawkers in Singapore and Malaysia. Lard was used in the past as it made this dish tasty and a good source of energy for the coolies. This healther version uses vegetable oil instead of lard. 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.

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