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Before you jump to Cantonese Noodles with Chicken, Prawns and Vegetables recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.
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A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to operate as often.
The kitchen by itself gives you many small ways by which energy and money can be saved. Efficient living is something we can all accomplish, without difficulty. Largely, all it takes is a little common sense.
We hope you got insight from reading it, now let's go back to cantonese noodles with chicken, prawns and vegetables recipe. You can have cantonese noodles with chicken, prawns and vegetables using 16 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Cantonese Noodles with Chicken, Prawns and Vegetables:
- Use 3 of garlic cloves, minced.
- Use 1 of medium onion sliced.
- You need 2 cm of ginger, thinly sliced.
- Prepare 200 grams of rice noodles.
- You need 3 of eggs, lightly beaten.
- Use 3 tbsp of veg oil.
- Get 1/2 tsp of sesame oil.
- You need 1 of chicken stock cube.
- Take 2 tbsp of corn flour.
- Provide 3 cups of boiling water.
- Provide 8 of large prawns, tailed and cleaned.
- Provide 4 of squid, sliced into rounds.
- Use 1 of chicken breast, sliced.
- Prepare 1 of carrot julienne.
- Take 2 of bok choy, cut into 2 inch pieces and separate the stalks.
- Prepare 4 of baby corns, halved.
Instructions to make Cantonese Noodles with Chicken, Prawns and Vegetables:
- Heat a wok or non-stick pan with 1/4 cups of vegetable oil. Once hot, fry the noodles, turn once and fry till noodles until crispy and very lightly browned. Fry the rest of noodles and transfer into a bowl and keep warm in the oven to maintain it's crispness..
- Heat 2 tbsp of oil in a pot. Fry the garlic till fragrant then in add in the onions. Add in the chicken pieces and stir fry for two minutes. Now add in the squid and prawns and stir again for another fwo minutes. Add in the boiling water and the chicken stock cube. Bring to boil and add salt to taste..
- Add the carrot baby corns and bok choy stalk. Let boil then simmer for few minutes till softened..
- Dissolve the cornflour in half cup of water and add in the sesame oil. Give it a good stir and pour it into the simmering sauce to thicken it. Add in the eggs slowly and keep stirring using a chopstick..
- Spoon the sauce on to the crispy noodles. Serve immediately with pickled chillies.
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