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We hope you got insight from reading it, now let’s go back to easy wonton noodles (dry) with soup recipe. To make easy wonton noodles (dry) with soup you only need 16 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Easy wonton noodles (dry) with soup:
- Take Thin egg noodles
- Get Frozen wontons
- Take Vegetables (Green Leafy)
- Provide Sauce
- Provide 1 tbsp Light soy sauce
- Get 1 tbsp Dark soy sauce
- Get 1/2 tsp Sesame oil
- Take 1 tbsp oyster sauce (optional)
- Prepare White pepper
- You need Wonton soup stock
- Prepare Wonton soup
- You need Spring onions
- You need Salt
- Use White pepper
- Take Garlic powder
- Use Water
Steps to make Easy wonton noodles (dry) with soup:
- Boil water in a pot. Blanch the vegetables. Set aside. Blanch the noodles for 30 seconds. Rinse in cold water. Set aside.
- Heat sauce ingredients over low heat. Add to noodles and mix.
- In a separate pot, boil wonton in water and cut spring onions for soup. Add salt, pepper and garlic powder to taste.
- Serve with homemade pickled green chilli and sambal, if you like a bit of spice.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful bacteria from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you will want to wash them thoroughly.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they’ve been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you are going to use was saved correctly (according to any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that state just how long you can keep the food and if it needs to go in the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. For instance, you might see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, colour or texture may start to deteriorate.
An exception to this is eggs, that have a best before date of no more than 28 days after they are laid. After this date the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, such as in a cake or even as a walnut.
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