Noodles with Vegetables and Beancurd
Noodles with Vegetables and Beancurd

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, noodles with vegetables and beancurd. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Noodles with Vegetables and Beancurd is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Noodles with Vegetables and Beancurd is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have noodles with vegetables and beancurd using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Noodles with Vegetables and Beancurd:
  1. Prepare 2 rounds of dried noodles
  2. Prepare 1 cup dried beancurd skins
  3. Prepare 2 small carrots
  4. Make ready A few green Beans
  5. Take A few spears of broccoli
  6. Take A few baby corns
  7. Prepare Sugar Snap Peas
  8. Make ready A few Spring onions
  9. Get 1/2 teaspoon freshly grated ginger
  10. Make ready 1/2 teaspoon freshly grated garlic
  11. Prepare 1 tablespoon fermented chilli bean paste
  12. Get 1 splash oil
  13. Get A few mint leaves
  14. Prepare 1 wedge of lime

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Instructions to make Noodles with Vegetables and Beancurd:
  1. Soak the noodles and beancurd skins in hot water to hydrate. The time will depending on the type. but both should be soft but not soggy. Drain and set aside.
  2. Wash and prepare the veg and cut into bite sized pieces. Finely slice the greens of the onions to garnish
  3. Heat the oil and cook the beancurd skins until hye start to crisp and the edges. Remove from pan and set aside. Cook the garlic and ginger for a minute and add the veggies. This will not take long in the hot wok and don't overcook. Remove from pan and set aside. Add the noodles to hot wok and add the chilli bean paste. Stir until combined and return the veggies and beancurd to the pan.
  4. Eat dry or add a little stock to make soup. Serve with a wedge of lime and a sprig of mint.

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