Skip to main content

Braised Prosperity Spinach Noodles


Prosperity Noodles .... an auspicious dish to usher in the Year of the Snake!  Cooked this during the Chinese New Year after feasting on all the goodies and 'heavy' food, something light which was well received by my family members.

















Recipe for Braised Prosperity Spinach Noodles

    Ingredients
    • 200 gm chicken fillet, cut into strips
    • 2 capsicum, cut into wedges
    • 2 tsp black bean paste
    • 3 servings of Spinach noodles
    • 3 pips of garlic, chopped
    • 1.1/2  tsp cornflour + 2 tsp water to thicken
    Marinade for chicken :  1/4  tsp each of salt, sugar, light and dark soya sauce, dash of pepper

    Method
    1. Marinate the chicken fillet for an hour or so, set aside.
    2. In a wok, saute the chopped garlic with some oil till fragrant, add in the black bean paste, stir-fry, add in the the marinated chicken fillet.
    3. Add in 1/2 cup water and simmer till chicken is cooked.
    4. Toss in the capsicum, add in thickening and fine tune to taste.
    5. Meanwhile, cook the spinach noodles in a pot of boiling water for 3 to 4 mins.  Rinse under running water to enhance the texture, drain.
    6. Toss the noodles into the chicken and black bean mixture, mix well, dish out onto serving plates.
    7. Serve immediately.

Comments

  1. Morning Cheah! Your braised noodles look very delicious but don't think this spinach noodles available here. Thanks for sharing :)

    ReplyDelete
    Replies
    1. You're welcome, Ann. It's one of Amway's products.

      Delete
  2. Hi Cheah, First time I see this spinach noodles but it sure look very appetizing. YUMMY!
    Have a nice day.

    ReplyDelete
    Replies
    1. Yes, an easy one-dish meal. You enjoy your week too!

      Delete
  3. Nice simple dish which I love, I like the green noodles! Looks yum!

    ReplyDelete
  4. Hi Cheah, welcome back. Sure love this light noodle.

    ReplyDelete
  5. Hi Cheah! The spinach noodles definitely looks yummy and healthy too! Will check with my Aunt who's an Amway member... Thanks for the info.

    ReplyDelete
  6. A light yet so flavourome noodle stir-fry, Cheah.

    ReplyDelete
  7. I love spinach noodles -- this recipe sound great! Thanks for being a part of the YBR.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...