Week 30: Easy One Pan Rice Stick Noodles

Make these if you're having a million people over for dinner. It makes a TON of noodles. 

Easy One Pan Rice Stick Noodles
from FussFree Cooking

Cooking Oil
2-3 shallots, thinly sliced
3 cloves of garlic
2 tablespoons light soy sauce
4 cups water, boiling
2 tablespoons kecap manis
1/2 teaspoon sesame oil
salt to taste
dash of white pepper
454 g dried rice stick noodles (Pandaroo brand, if possible)
150 g/5 ounces bean sprouts

Add about 4 tbsps of cooking oil and sliced shallots in a large pan and saute over low-medium heat until golden brown. Transfer the crispy onion and excess oil to a flat bowl and set aside.

With some of the shallot oil remaining in the pan, saute garlic over low heat until aromatic.

Add soy sauce and allow it to sizzle for about 5 seconds in the pan. 

Then add 4 cups of boiling water, salt, sesame oil, white pepper and kecap manis. Stir to combine and wait until the “broth” starts to boil.

When the broth is bubbling, add the dried rice stick noodles.

Using a tong, toss the noodles around in the broth until all are absorb evenly.

When the noodles are almost cooked, add bean sprouts and toss evenly with the noodles.

Sprinkle with crispy shallots before serving.