Mandy Lee's Crispy Singapore Noodles With a Twist | In The Kitchen With
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Mandy Lee is back with a recipe that combines two dishes into one glorious culinary intermixture: fideuà-Inspired Singapore …
Check out the FULL RECIPE here: https://f52.co/3q48Was
Walked away.
Love every video of yours!!! Truly! Such detail! Maybe I missed it but, did you cook the pork first or just at the end with the shrimp? Thanks!
Okay….
Love her!!!
to all the people in charge of these videos – please do not go back to sterile kitchens – sneezing husbands and barking dogs make it so much better. Nice recipe here.
Be still, my heart. A new recipe from Mandy Lee! Your socorrat is not quite tahdig but it reminds me. I will eat prawn heads with you, any time.
Looks amazing!
I don’t think I’ve ever had a shrimp head…
Hello friends🙏🤲,..Woow🤗..that's interesting,inspiring too🥰& absolutely looks tasty😋 awesome fushion noodles🍝🦑🌶🥬recipe. Thanks for your great sharing!@👍👌!
I love Mandy Lee so much!!!!! <3
I love how you always go the extra mile to make the recipe extra special! Your enthusiasm for your recipes and techniques gets me excited
Thank you! Fantastic recipe!
Mandy's videos are so much fun. "a flat disc of edible material""
What’s the sauce you pour over the dried shrimp, bell pepper onion, and garlic mix while cooking at beginning?
I love your snappy attitude lol quite refreshing
Before I saw the title, I thought Amy was making Paella.
Loved watching this video 😊
Oh my goodness! I love all your food! I’ve never gotten the chance to try anything yet. It’s just because I don’t cook as much as I’d like, but O M …. This looks amazing! I can’t wait to try!!!
Seafood
Additional comment : The shrimp to flavour the oil I use it with all the shell and head. For the stock I used the shell and head of others shrimp and use the body in the preparation.