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Stir Fried Glass Noodles With Sambal And Tamarind Juice

 

Have you ever tried stir-fried glass noodles with sambal?  If you haven’t, you’re in for a treat! This glass noodle stir fry is delicious and bursting with flavors!

It is prepared with a range of ingredients. The combination of vegetables, protein, and carbohydrates. The vegetable that I am using is French bean. Besides, the dish also contains potatoes, tempeh, tofu, and tofu sheet. While the shrimp provides a protein-packed base. Makes it rather full even though eaten without rice. It is truly as satisfying as a one pot meal.

The secret to bringing all these flavors together is the sambal which you may refer to Nasi Lemak Sambal about the ingredients of making it. It’s spicy, savory, slightly sweet, and just a little bit salty, with a rich umami flavor that’s hard to resist.

These glass noodles have a tangy taste from the tamarind sauce in addition to the umami and spice from the sambal. Although it can be slightly tart, the flavour of the tamarind is never overpowering. It makes your lips pucker a little bit, but it goes well with any spicy meal. You'll love these juice additions for sure.

The fresh flavor of just-squeezed lime juice or calamansi juice, a balance of crunchy and chewy, the pungency of the sambal flavor, and just enough heat to set your tongue tingling.

 

INGREDIENTS

1/2 cup Cooking Oil to cook the sambal

Some cooking oil for frying

3 tbsp sambal

1/4 tbsp tamarind pulp, mix with 3 tbsp of water

½ cup Shrimp stock

1/4 tbsp sweet soy sauce

20 g Carrot, julienned

10 Prawns, cleaned and deveined

30g French Bean, cut

1/2 pkt tempeh, sliced and fried

1 pc hard tofu, sliced and fried

50g potato, cut into small pieces and fried

25 g glass noodle, soaked until soften

1/2 pc dried tofu sheet, soaked until soften

1 mild red chili, sliced

 


METHOD

1. Heat some cooking oil, to fry the French bean, potatoes, tempeh, and tofu. keep it aside.

2.  Cook the sambal with ½ cup of cooking oil. Stir fry until fragrant.

3. Add in prawns, stir until prawns are cooked. Add in julienned carrots, fried French beans, potatoes, tempeh, tofu, and tofu sheet. Give it good stir until all the ingredients are well coated with the sambal sauce.

4. Add in the softened glass noodles, tamarind paste juice and sweet soy sauce, and water. Toss to combine with the sauce and vegetable mixture.

5. Continue cooking for 1-2 minutes until the noodles have absorbed most of the sauce and are heated through. Add in the sliced chilies, stir until well combined.

6. Transfer to a serving dish and squeeze some lime or calamansi juice before serving.

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