Thai cuisine is fast cooking - this way the products retain the maximum of useful vitamins and microelements. A very simple and quick recipe for those who want to enjoy Asian cuisine at home.
Ingredients:
- 200 g of soybean sprouts;
- 500 g raw ham;
- 300 g of Chinese egg noodles;
- 3 tbsp. l. oyster sauce and fish sauces;
- 3 tablespoons oil (sesame or other vegetable);
- 2-4 cloves of garlic;
- 2 heads of young onions;
- 1 tbsp Sahara.
Preparation:
- Boil water in a large saucepan. Add noodles and cook for about 4 minutes (see instructions on the packaging of noodles for details). Then put the noodles in a colander and rinse thoroughly with cold running water, leaving excess water for the glass. Important! Do not allow the cooked noodles to dry out, otherwise they will not be able to mix with other ingredients. To do this, simply prepare all the ingredients from step 2 while boiling the water. Or pour a few drops of butter into the finished noodles - this will prevent the noodles from turning into an inseparable lump.
- Soy sprouts must be thoroughly rinsed and the brown ends trimmed. Peel the young onions, cut the head in half, then rinse and cut into pieces of 2-3 cm. Peel the garlic and chop it very finely. Chop the ham into small pieces.
- Heat oil in a frying pan or cauldron. Add garlic, ham and sauté for about one minute over medium heat.
- Add soy sprouts, onions, oyster and fish sauces, mix thoroughly and heat for 2 minutes over medium heat. Please note that in Thai cuisine, soy sprouts (and often other herbal ingredients) should not be cooked to full readiness - this way they will retain maximum benefits and give the dish more freshness.
- Add the noodles, mix thoroughly but gently (so as not to crush the noodles), turn off the heat. Serve hot.
