KOKA VEGAN FIVE SPICE DUCK NOODLES
A delicious bowl of KOKA’s Purple Corn Five Spice Duck Noodles and five basic ingredients for a fuss-free meal you can quickly whip up at home.
Facebook
Twitter
WhatsApp
Telegram
INGREDIENTS:
- 1 packet of KOKA Multigrain Purple Corn Five Spice Duck Noodles
- 1 packet of dried beancurd (50g)
- 2 red chillies, diced
- A handful of coriander leaves, finely chopped
- 1 teaspoon of cornstarch
- Cooking oil
TOOLS:
- 1 pot
- 1 frying pan
- Knife and chopping board
PREPARATIONS:
- Submerge the bean curd skin in hot water to remove any excess oil or smell, and let it soften.
- Remove from water and set aside. Once dried, roll up beancurd skin to get 4 pieces.
- Pan-fry the bean curd skin rolls with a little bit of oil until browned on both sides. Set aside.
- In a pot, bring 350ml of water to the boil and mix in the seasoning. Add in some sliced chilli, a handful of coriander leaves and a teaspoon of cornstarch to thicken up the soup. Set aside.
- In another pot, bring water to a boil and parboil noodles for exactly two minutes. Once cooked, strain and serve in a shallow bowl.
- Place the beancurd skin rolls on the noodle and pour the soup over.
- Garnish with red chilli and coriander leaves.
KOKA VEGAN FIVE SPICE DUCK NOODLES
A delicious bowl of KOKA’s Purple Corn Five Spice Duck Noodles and five basic ingredients for a fuss-free meal you can quickly whip up at home.
INGREDIENTS:
- 1 packet of KOKA Multigrain Purple Corn Five Spice Duck Noodles
- 1 packet of dried beancurd (50g)
- 2 red chillies, diced
- A handful of coriander leaves, finely chopped
- 1 teaspoon of cornstarch
- Cooking oil
TOOLS:
- 1 pot
- 1 frying pan
- Knife and chopping board
PREPARATIONS:
- Submerge the bean curd skin in hot water to remove any excess oil or smell, and let it soften.
- Remove from water and set aside. Once dried, roll up beancurd skin to get 4 pieces.
- Pan-fry the bean curd skin rolls with a little bit of oil until browned on both sides. Set aside.
- In a pot, bring 350ml of water to the boil and mix in the seasoning. Add in some sliced chilli, a handful of coriander leaves and a teaspoon of cornstarch to thicken up the soup. Set aside.
- In another pot, bring water to a boil and parboil noodles for exactly two minutes. Once cooked, strain and serve in a shallow bowl.
- Place the beancurd skin rolls on the noodle and pour the soup over.
- Garnish with red chilli and coriander leaves.
Facebook
Twitter
WhatsApp
Telegram