I truly like eating noodles since I was youthful. I recall that my mom regularly carries me to a noodle shop to eat and she frequently emulates making the dishes that we had at the eatery when we returned home. I realized that at whatever point we go out for lunch at the noodle shop that we will have the comparable dish at supper. Mother's cooking wasn't terrible by any means and I can say that she can cook all around well and it never was an issue for me to have noodles for lunch and supper.

I'm still exceptionally partial to eating noodles even presently and I do get ready noodles actually like how mother showed me how to cook them. This is a delectable noodle formula that I will consistently adore. Here is the formula and I trust you appreciate setting it up.

Seared Noodles Formula

Fixings:

- One kilograms of new prawns

- 300 grams of dry noodles

- Two tablespoons of cooking oil

- Three garlic cloves, minced

- Two medium size onions

- Two red stew, minced

- 150 grams of pork, cut in little pieces

- 60 grams of garlic, minced

- Two tablespoons of nampura (fish sauce)

- Two tablespoons of lime juice

- Two tablespoons of earthy colored sugar

- Two medium estimated eggs, whisked

- New coriander springs

- 160 grams of toasted cleaved peanuts

Readiness:

- Set up the prawns by eliminating the heads, shells and tails then, at that point, washing them.

- Pour cooking oil in the skillet and fry the onions.

- Put the noodles in a bowl with somewhat warm water for twelve minutes until they become delicate.

- Strain the noodles.

- Pour cooking oil in the skillet and saute the garlic, stew and pork for five minutes.

- Add the prawns and constantly blend all that then, at that point, cook again for an additional five minutes.

- Add the noodles and the garlic inside the griddle then, at that point, fry it for two minutes. Put a cover on the griddle when this is finished.

- Add nampura (fish sauce), earthy colored sugar, eggs and lime juice.

- Mix every one of the fixings until everything is hot.

- Spread the soy sauce, coriander and peanuts on top.

Best served hot.

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