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We hope you got benefit from reading it, now let’s go back to my spiced noodle soup with mussels 😀 recipe. You can cook my spiced noodle soup with mussels 😀 using 12 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare My Spiced Noodle Soup with Mussels 😀:
- You need Thin noodles enough for 1 person
- Prepare 40 g Muscles
- Get Pinch salt
- Use 1/4 tsp Fresh Ginger grated
- Prepare 1 small clove Garlic
- Get Fresh grinded black pepper
- Get 2 Chillies while
- Provide 11 tbls chilli oil
- Provide 1 tbls thick spicy Oyster sauce
- Get 1/4 Cup White wine
- Get 1 tbls soy sauce for fish
- Prepare 1/2 cup Water boiling water
Steps to make My Spiced Noodle Soup with Mussels 😀:
- Add the chilli oil to the pan. Next add the mussels and the whole chillies fry for 1 minutes next add the wine and let it bubble until it reduces down 3 minutes.
- Add salt and pepper. Stir to mix then add the fish soy sauce next the thick oyster sauce. And stir turn the heat down to simmer.
- Add the noodles to the boiling water and cook for 3 minutes.
- Add the boiling water to the mussels and stir to mix all the flavours in the water then pour over the noodles in a bowl. Serve hot.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful bacteria from growing and spreading. You can take some actions 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.
Before starting to prepare food After touching raw food such as poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms spread bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you are going to use has been stored properly (based on any storage instructions) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say just how long you may keep the food and whether it needs to go in the fridge.
This sort of food frequently has particular packaging to help keep it fresh for longer. But it is going to go off quickly once you’ve opened it. This is why the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you may see’eat in two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. If this date runs out, it does not mean that the food will probably be harmful, but its flavour, colour or texture might begin to deteriorate.
An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date, that the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and may make you sick.
If you plan on using an egg after its best before date, make sure that you only use it in dishes at which it will be completely cooked, so that both yolk and white are strong, such as in a cake or as a walnut.
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