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Crispy Fried Kabuto Noodles SERVES : 1 | PREPARATION TIME 5 MINUTES | COOKING TIME 10 MINUTES
Not just for the hardcore vegetarians amongst us! Rehydrated noodles fried to form a crispy nest and topped with a colourful selection of vegetables, marinated tofu pieces and rich aromatic sauce closely reminiscent of those fantastic dishes served in only the best Chinese restaurants.
Kwoklyn tastes the noodle sauce for seasoning and a smack of his lips and thoughtful nod indicates he’s almost happy but knows what it needs! Softened and drained noodles are gently lowered into hot oil, fanned out to form a nest and left alone to crisp; once the first side is golden, the nest is delicately flipped over to crisp the other side and then it’s a quick drain and onto a serving plate.
Using only residual oil in the hot wok, the tofu pieces are tossed with garlic until fragrant and then joined by a handful of chopped vegetables. These get a quick toss to get everyone acquainted with a sprinkle of salt and white pepper to enhance the beansprouts. Half the pot of noodle broth goes in the wok together with 1 teaspoon of sugar to elevate the seasoning followed by a tablespoon of cornflour slurry to thicken and then it’s time to build the dish. Kwoklyn piles the veggie mix high on the crispy nest, drizzles with extra sauce and garnishes with spring onion ringlets, toasted sesame seeds and a drizzle of sesame oil. The noodles are crunchy to bite, the seasoning light and fragrant and Kwoklyn’s closely knitted brow and frequent ‘mmmmmms’ as he digs in are proof of success! A restaurant class supper prepared in only 10 minutes using instant noodles and a simple vegetable selection.
As one of the most versatile staple ingredients in a Chinese kitchen, noodles can be served hot or cold, boil or fried, soft or crispy, wet or dry; the options are only limited by the imagination of the chef so run wild with your choices, get a little crazy in the kitchen, maybe even get the kids involved with selecting their favourite toppings. Make food waste a thing of the past and protect your valuable time by keeping it quick and easy!
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Crispy Fried Kabuto Noodles SERVES : 1 | PREPARATION TIME 5 MINUTES | COOKING TIME 10 MINUTES
INGREDIENTS
1 Pot of Singapore Kabuto Noodles
3 to 5 tbsp Oil
Fried Tofu Pieces
Mixed Vegetable Stir Fry Mix
Minced garlic
2 tsp Light Soy sauce
2 tsp Sugar
Pinch White Pepper
2 Spring Onions, thinly sliced
Sesame Seeds
1 tsp Sesame Oil
1 tbsp Corn Flour mixed with 2 tbsp Water to make a slurry
METHOD
Add boiling water to your Singapore Kabuto pot, once the noodles have softened, remove and drain over a sieve. Reserve the soup for later.
Place wok over a medium to high heat, add oil, once oil is hot add your drained noodles and fry until crispy on one side, carefully flip noodles over and fry on the other side. Once both sides are crispy transfer to a sieve and allow to drain.
Pour out excess oil, and place wok over a medium to high heat, add tofu and garlic fry for 1 minute and then add your stir fry mix along with soy sauce, sugar and pepper. Fry for a further 1 to 2 minutes, pour in the reserved soup, bring to boil and then thicken with corn flour slurry ensuring you mix well as you add. Now arrange to vegetables and tofu over your noodles, pour over some of the sauce and garnish with spring onion, sesame seeds and your sesame oil.
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my Chinese Soul Food Cookbook