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    You are in: Home / Recipes / Fresh Rice Noodles in Malaysian Black Pepper Sauce Recipe
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    Fresh Rice Noodles in Malaysian Black Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    That is Dr House to you's Note:

    I'm not even going to try and fit the turnip and tofu in that title. By Didi Emmons Use waterpacked not silken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Press the tofu then cube into 1/2 inch cubes. Cube the Rutabaga or turnip into 1/2 inch cubes. Use the small skinny Chilie pepper.
    2. 2
      Combine the first 10 ingredients and mix well.
    3. 3
      Melt the butter over med heat in skillet. Add garlic and saute for 2 minutes. Do not let it brown.
    4. 4
      Stir in the tofu mix and water. Simmer until turnip is tender. If it dries out add more water. There should be enough sauce to generously coat the mix.
    5. 5
      Stir in scallions. Serve immed over the pan fried rice noodles. Remove the curry leaves before eating.
    6. 6
      Note there are Vegetarian versions of the Oyster Sauce on Zaar. Check the database of recipes by doing a search for it.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Rice Noodles in Malaysian Black Pepper Sauce

    Serving Size: 1 (423 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 600.6
     
    Calories from Fat 124
    20%
    Total Fat 13.8 g
    21%
    Saturated Fat 6.3 g
    31%
    Cholesterol 22.9 mg
    7%
    Sodium 998.2 mg
    41%
    Total Carbohydrate 105.6 g
    35%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.8 g
    15%
    Protein 13.1 g
    26%

    The following items or measurements are not included:

    vegetarian oyster sauce

    ground szechuan peppercorns

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