Vesta Chow Mein, 152 g Box (Pack of 1)

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Blue Dragon make them. I bought a box in Morrisons. They're exactly the same as the old Vesta ones. McVities now offer a pineapple flavoured Jaffa Cake. It might not completely ease your citrus-based pain, but they're quite nice.

The pasta shells were of a small spiral shape, it was a cheese flavour, I think. I can still smell it to some extent. I don’t remember my mum being one to write to food companies to moan about flavour profiles, but for whatever reason, Vesta had wronged her to the point of doing so. Frying fresh at home will yield especially delicious crispy noodles. In this post, we’ll show you how—with either egg noodles, wonton wrappers, or egg roll skins. An Appetizer of Days Past I think you might be buying the wrong ones. They're in a small blue box. Like another poster, I thought they were exactly the same. To say they're not remotely like them, is a wee bit of an exaggeration. I would have thought they were similar to the chow mein and just shallow fried strips of pasta rather than actual noodle.It was only when the crispy noodles were added to another frying pan that my interest truly piqued. In the bubbling fat, slivers of dried nothingness rose from hot oil like golden phoenix-strands of noodly fire, the rice and wheat flours egged on majestically by tapioca. Spread out the noodles as much as possible over a kitchen towel or parchment paper. You can also pat dry with another kitchen towel, but be sure to not make it mushy. And so we also cooked the chow mein. In went various sachets of “beef” and egg noodles; soon the smell of fat, soy sauce, and sugar-filled the air. I marvelled at just how small pieces of carrot could be, but for a time I was unconvinced. You can use any fresh egg noodle to make deep-fried crispy noodles. These Chinese wide egg noodles were the closest thing I could find in our local Asian grocery store. (The noodles we used to use in my parents’ restaurant were a bit wider, but these worked just fine.) Tesco Mobile is to start charging new and recently joining pay-monthly customers to use their mobiles in Europe from 2024.

You can even use them in those Asian-inspired salads I mentioned! You can add as many as you want. Not just the tiny pouch that comes in the pre-made salad mixes. Sara is based in the UK but loves nothing more than creating and sampling dishes from all around the world. Her favourite is Asian cuisine and she hopes to inspire more people in the UK to try authentic East Asian dishes. Crispy Fried Noodles - if you can't resist those golden, crunchy noodles that come as a side to soups and salads at restaurants, you are going to love this simple method to make them at home! In just five easy steps, you can make your own crunchy, crispy fried noodles at home and enjoy them whenever you want. These noodles are staples in Chinese restaurants and can easily be made at home for a simple yet delicious addition to your authentic dishes. How to Serve Crispy Noodles

In a wok or deep medium pot where the oil will only come up about half the height of the pot, heat the oil to 375-400°F (190-204°C). Use a deep fry thermometer/candy thermometer to maintain temperature. I tried them but didn't like them. I'm looking forward to trying the festive cranberry and orange flavoured ones. If you’re not using fresh noodles, first boil your noodles. Boil them for around 2 minutes, so they are still al dente and don’t take on a mushy texture – too much moisture will lead to a disappointing crunch. Do not skip the corn flour. The corn flour absorbs all the remaining moisture from the noodles. This will make it easier while frying. My favorite was the Beef Risotto that I don't think you can get anymore. Like you I tried a Chow Mein a couple of months ago and it was disgusting, threw it in the bin!

My treat when my husband went away for a night on business was a Vesta Chow Mein followed by butterscotch angel delight . Nutritionally bankrupt but I enjoyed it. Over the years, I’ve learned from friends living in other parts of the country that while these crispy fried noodles may have been popular in the Northeast, they were a rare sight in American Chinese restaurants elsewhere. Vesta Curries always intruiged me as a kid , they looked so 'exotic' - but my mum refused to buy them because she said they were rubbish ( seems she was right!). Vesta was before my time but I often have some noodle products in the cupboard for the occation when you can't be bothered with anything else.I enjoyed that Vesta Chinese thing with the crispy noodles in the late eighties, my dad used to make it for me. Doing the deep frying of the crispy noodles was a step too far, its not very convenient is it?