Bangladeshi Spicy Noodles Recipes

BANGLADESHI SPICY NOODLES !

Steps:

• Boil noodles in water and after boiling drain excess water from the noodles.
• Keep the stock aside.
• Now heat oil in a pan and onion and tomato. Cook until well cooked.
• Add capsicum and green chili and cook for 1 minute.
• Now add the stock which comes from inside of the Maggie, black pepper, coriander powder and salt.
• Now mix them nicely.
• Add slice hot dogs (chicken franks) and cook them for 3 minutes.
• Now add boiled, drained noodles and cook for 6 minutes until cooked.
• Serve hot with Pepsi.

BANGLADISHI NOODLES

Steps:

• Bring a pot of water to a boil and then add the vermicelli. It only needs to cook for 3 - 4 minutes as it is so thin. When cooked, pour it into a colander and rinse with cold water.
• Heat 2 tablespoons of the oil in the pan you used to cook the vermicelli over medium high heat. When visibly hot, add the chopped onion and fry until soft and lightly browned. Add the green chillies and garlic slivers and fry for a further minute or so.
• Add the turmeric and curry powder along with the final 1 tablespoon of oil. Stir into the onion mixture and cook about 1 minute.
• Crack the eggs directly into the pan and use a wooden spoon or silicon spatula to scramble.
• Add the cooked noodles to the pan along with the salt, chopped cilantro and lemon juice. Toss it around until well mixed and heated through.
• Season with additional salt to taste and top with more cilantro and lemon wedges (if desired) and enjoy.
• Keep leftovers stored in an airtight container in the fridge for 4-5 days. You can reheat the noodles to serve warm or enjoy them cold straight out of the fridge.

SPICY SINGAPORE NOODLES

Steps:

• Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
• Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and stir-fry for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.

SPICY NOODLES - MALAY STYLE

Steps:

• Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
• Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
• Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.