Stir-Fried Pumpkin Rice Noodle

Stir-Fried Pumpkin Rice Noodle
Cooks in: 15 mins
Serves: 4-6


Cooking Sauce:

3 teaspoon HD Shallot Sauce;

1 tablespoon KL Soy Sauce.


Fresh Ingredients:

1 pack TI Rice Noodles;

200g carrot;

200g pumpkin;

20g shiitake mushroom;

100g bean sprouts;

100g onions;

2 spring onions.




Step 1: Peel the pumpkin, remove its seeds, and slice it. Soak the mushrooms and slice them. Keep the water used for soaking mushrooms.

Step 2: Strip carrot and onion. Wash the bean sprouts for later use. Chop spring onions.

Step 3: Boil the rice noodles. When cooked, strain the water and put them aside.

Step 4: Stir-fry the chopped spring onions, onion strips, and mushroom slices in the wok until fragrant. Add carrot strips and pumpkin and stir-fry them with full flames.

Step 5: When pumpkin slices are softened, add rice noodles and mix them with shallot sauce, soy sauce, and water.

Step 6: Add bean sprouts; mix them well with rice noodles and serve.

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