Recipe for Malay Noodles with Soy Beanshoots and Sugar Snap Peas 
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Yield:
4
Ingredients:
Amount Ingredient
80 gm ginger
80 gm garlic
80 gm coriander root
50 ml vegetable oil
800 gm thick white oil noodles
80 ml ketchup manis*
50 ml soy sauce
20 ml Thaifish sauce
120 gm sugar snap peas
120 gm beanshoots deepfried garnish (below)
Deep fried garnish
100 gm shallots peeled thinly sliced
100 gm garlic peeled thinly sliced
100 gm deseeded red chillies sliced
300 ml vegetable oil
Instructions:
Instructions: Pound the ginger to a paste with the garlic and coriander root and leave to one side.

Next make the garnish.

Heat the oil in a pan or wok until hot but not smoking.

Add the shallots and fry for 810 minutes until golden.

Remove and drain.

Repeat the process with the garlic and then the chill (you can keep the oil for later frying).

Mix together with the coriander leaves and keep until ready to serve.

For the noodles heat the oil in a hot wok.

Add the ginger paste and stir until fragrant then throw in the noodles and fry for about 2 minutes. Add the sugar snaps and beanshoots.

Toss well and cook for a further minute.

Pour in the soy sauce ketchup manis and fish sauce.

Toss again and serve hot sprinkled with some of the deepfried garnish.

Any garnish that is left will keep for a short time in a sealed jar.

Serves 4

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