Men varför ser aldrig maten ut som i recepten? Det är soya och ostronsås i det här receptet och det är mörka såser så varför är inte recept bilden "mörk"?
Receptet med bild :) hittar ni HÄR
Och här nedan, kopierat direkt från sidan :)
Jag hade i mindre soja och mer Sriracha än vad som står i receptet.
(1 Cup är 2,5 dl)
Spicy Singapore Noodles
This Chinese take-out favourite is easy to make at home.
INGREDIENTS
Spicy Singapore Noodles
1/2 (14-ounce) package vermicelli rice noodles
3 tbsp. vegetable oil
2 chicken breasts, thinly sliced
1 to 3 Thai chile peppers, to taste
2 cloves garlic, chopped
1 tbsp. chopped ginger
Salt, to taste
1 carrot, thinly sliced
2 celery ribs, thinly sliced
1/2 small onion, sliced
1/2 to 1 small red pepper, sliced
1 cup small broccoli florets
Handful snow peas, trimmed and halved
1 tsp. curry powder
1 tbsp. ground turmeric
2 handfuls baby cooked shrimp (about 1 cup)
Handful bean sprouts
3 green onions, sliced
Juice of 1 lime
Singapore Stir-Fry Sauce
2 tsp. sugar
2 tbsp. rice wine vinegar
2 tbsp. oyster sauce
2 tbsp. soy sauce or to taste
1 tbsp. hot sauce, such as sambal oelek or sriracha, to taste
Splash of chicken stock
1/2 (14-ounce) package vermicelli rice noodles
3 tbsp. vegetable oil
2 chicken breasts, thinly sliced
1 to 3 Thai chile peppers, to taste
2 cloves garlic, chopped
1 tbsp. chopped ginger
Salt, to taste
1 carrot, thinly sliced
2 celery ribs, thinly sliced
1/2 small onion, sliced
1/2 to 1 small red pepper, sliced
1 cup small broccoli florets
Handful snow peas, trimmed and halved
1 tsp. curry powder
1 tbsp. ground turmeric
2 handfuls baby cooked shrimp (about 1 cup)
Handful bean sprouts
3 green onions, sliced
Juice of 1 lime
Singapore Stir-Fry Sauce
2 tsp. sugar
2 tbsp. rice wine vinegar
2 tbsp. oyster sauce
2 tbsp. soy sauce or to taste
1 tbsp. hot sauce, such as sambal oelek or sriracha, to taste
Splash of chicken stock
PREPARATION
Spicy Singapore Noodles
Soak rice noodles in cold water, about 1 hour.
Soak rice noodles in cold water, about 1 hour.
Heat wok or large sauté pan over high heat. Add oil. When oil is hot, add chicken, Thai chiles, to taste, garlic and ginger. Season with salt. Stir fry for 1 to 2 minutes.
Add carrot, celery, onion, red pepper, broccoli and snow peas. Stir fry for 1 to 2 minutes. Add curry powder and turmeric and stir fry for another 1 to 2 minutes. Add noodles and Singapore Stir-Fry Sauce. Toss to combine. Cover and cook until vegetables are tender crisp, about 1 to 2 minutes. Stir in baby shrimp, bean sprouts and green onions. Let heat through, about 1 minute. Finish with squeeze of lime and serve.
Singapore Stir-Fry Sauce
Combine sugar, vinegar, oyster, soy sauce, hot sauce and chicken stock.
Combine sugar, vinegar, oyster, soy sauce, hot sauce and chicken stock.
Yield: 4 servings.
Det ser gott ut!
ReplyDeleteDet är färgskillnad på japansk och kinesisk soja, om det kan vara där "problemet" är?
Det är det säkert, har ingen aning vad jag har, haha
DeleteSer gott ut! Men det var inget dåligt recept, lååångt :-)
ReplyDeleteKram!
Mmm det är några ingredienser ;-) men väldigt gott .
DeleteKram