Noodle Recipe
A 4,000-year-old bowl of long, thin yellow noodles, was unearthed at the Lajia archaeological site in north-western China.
Prior to this finding, there are also written records of noodles being served during China’s East Han Dynasty between A.D. 25 and 220, thus suggesting the origin of the dish being Asian.
The earlier noodles were made from two kinds of millets, a grain indigenous to China which was widely cultivated 7,000 years ago. And even today in parts of poor rural China these types of noodles are served and they are popular as ‘iron-wire noodles’.
Noodles are a staple in many parts of the world for at least 2,000 years now.
They come in numerous varieties and the grains used range from wheat to rice to vermicelli etc.
Coconut Curry Noodles
Ingredients:
1/2-3/4 cup – Vegetables of your choice
200 gms – Noodles
2 tbsp – Oil
2 No – Shallots finely sliced
1 No – Stock cube crushed
1 tbsp – Soy sauce
1/2 cup – Coconut milk
2 tbsp – Coriander finely chopped
Salt to taste
Paste Mix
1 tsp – Garlic chopped
2 tbsp – Soy sauce or vegetarian fish sauce
1 tsp – Ginger chopped
2 No – Green chillies chopped
1/4 tsp – Turmeric
1/4 tsp – Cumin seeds
1/4 tsp – Peppercorns
1/4 tsp – Coriander seeds
1/8 tsp – Cardamon
1/4 tsp – Mace
1/4 tsp – Cinnamon
Method:
Grind the paste mix and set aside.
Heat a wok or frying pan over medium-high heat.
Add oil, coriander and stock cube paste. Stir-fry till fragrant.
Add 2 tbsp of coconut milk and cook for 2 mins.
Then add the vegetables and cook for 2 mins.
Add the remaining coconut milk along with the soy sauce. Mix well.
Then add the noodles and cook for a few mins. Serve. Get $10 off your first order at Peapod Click Here!
Noodle Recipe
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