Soy Sauce and Bean Curd Chilli Noodles


I first started as a food blogger. Minestrone Soup for the Teenage Soul was my blog at the start of my freshmen year in high school. I was a vegetarian at the age of sixteen, and I grew a love for experimenting and cooking in the kitchen. Getting inspired by Bon Appetit Magazines and the Food Network, I learned to love how to cook and appreciate every aspect of food.

I’m not a vegetarian anymore due to dietary issues, but I still love eating very healthy. And I still love being able to rummage through cookbooks and food magazines to whip up the perfect meal for myself, friends, and family. I came up with this little recipe on my own because I had all the ingredients in my fridge, and my attempt in making Asian cuisine is always a great effort.

Soy Sauce, Bean Curd Chilli Sauce, Rice Noodles, Asian Broccoli, Chinese Sausage

Place the Asian broccoli in a fine strainer, and run under running cold water. Rinse well. Put a pot of water to boil, and add rice noodles until they are soften to eat. Slice the Chinese sausages in a diagonal pattern for multiple pieces. Once water is fully boiled, add the Chinese sausage and broccoli into the water to cook. For the sauce, pour the soy sauce in a separate mixing bowl. Add 2 teaspoons (or as much preferred) of bean curd chilli sauce. When the boiling water has cooked all of the ingredients, pour the noodles into a strainer. Let the noodles sit for a few minutes, and then place them back into a pot for the soy sauce and bean curd chilli sauce to be added.

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