Crispy Noodle Salad.

sometime ago, i attempted this dish at ryce's place to no avail. since getting flour for the crepes, however, i finally have the necessary ingredient to ensure that the noodles turn out the way they should when fried.

Ingredients.
2 slab, instant noodle
3 slice, smoke ham
3-4 bunch, parsley or coriander/ cilantro
3 tbsp, cream cheese
1 cup, coconut cream
1-2 cup, flour
3 tbsp, garlic granula
some cooking oil (for deep-frying)
*black pepper to taste



Serves.
2-3.

Step 1: Cook your noodles.
simple: boil the noodle in a pot of water until it's cooked. as i seldom attempt instant noodles in its simplest fashion, i only learnt from ryce that instant noodle's really only cooked when the strands have separated themselves and are soft to a bite.

when cooked, drain the water away.

Step 2: Coat noodles with flour.
coat the noodle with flour, ensuring that the noodle's sufficiently floured up. the flour helps to absorb excess water and allows the noodle to stay separate in the frying process.



Step 3: Prepare your sauce.
Mince the parsley and ham up. Over a medium flame, pour the coconut cream into the pot . add the cheese, parsley and ham into the solution. allow it to come to a boil and simmer for about 5 minutes.

Step 4: Fry the noodle.
while you're awaiting the sauce to boil, pour about half a cup full of cooking oil into a wok/ pan over a high flame. when the oil is hot, throw a handful of the floured noodle into the pan and let it fry. it should take 5-7 minutes for the noodle to fry. if you do not have enough oil for actual deep-frying, ensure that you stir the noodle constantly.

fry until golden brown.

repeat the process until you've fried all the noodle. you might have to change the oil and clean the wok/ pan at some point if it gets too dirty.

Final Serve.
in each bowl of crispy noodle, pour the sauce on top before sprinkling the garlic granula and pepper.

while this attempt was far better than the last, the sauce ended up a bit too thick. i would suggest adding 1 cup of fresh milk or just some water into the sauce-cooking process at Step 3 to thin the solution. not too much of that, otherwise you might lose the coconut flavour of the sauce :)