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

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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. I would have thought they were similar to the chow mein and just shallow fried strips of pasta rather than actual noodle. 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. To avoid fire hazards, do not fill the wok or pot past the halfway point. The noodles will expand, and the hot oil must stay confined to the pot! I've had blue dragon one before and they weren't even remotely like the Vesta ones but I'll give them another try

Cooking Instructions - General. Total preparation time is approximately 25 minutes.; Hob - From Ambient. Chow Mein and Soft Noodles 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!

I want to debunk a myth here: You might see some recipes calling to boil the egg noodles before frying. We never did that in any of my years working in restaurants. If using egg noodles, they must be fresh uncooked noodles. Cooked noodles will not yield the same results. Whether served as a moreish side or part of your chow mein, crispy noodles are relatively self-explanatory. They are noodles that have been deep or pan-fried to give them a crunchy, crispy texture.

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. A couple of weeks ago I found a group of Morrisons buyers, hanging around in the aisle that contained the Vesta meals, only Chow Mein was on the shelves. I asked them why no Beef Risotto ? They said :- "We were just talking about that", they promised to try and get some, but thought it may have been discontinued. 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. If you can’t find noodles, egg roll skins or egg wonton skins both work. Both can be cut into wide strips for frying. Blue Dragon make them. I bought a box in Morrisons. They're exactly the same as the old Vesta ones.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 used to live on Vesta Chow Mein when I was a student in the 70s..............well, I used to have it regularly 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?If you want to explore even more tasty noodle dishes, you can buy rice noodles, ramen and other speciality noodles here at Oriental Mart, perfect for bringing authentic recipes straight to your kitchen. Buy The Ingredients From Our Shop Product MoneySavingExpert.com is part of the MoneySuperMarket Group, but is entirely editorially independent. Its stance of putting consumers first is protected and enshrined in the legally-binding MSE Editorial Code. 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. Given our new-found love of food-based nonsense, we always continued into pudding, which, on Wednesdays, pretty much always happened to be two satsumas. “I’ve got a tanger,” I would declare, sampling too sour a segment. I still sometimes consider my segments to this day. If you do get your hands on one, let me know if it tastes the same as you remember from your childhood. Vesta Curry Adverts

Lower the noodles into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. Somehow the grit and hard-soft noodles swell so that you're left with a pile of slithery flat noodles in a disgusting brown gloop. The crispy noodles (and there were lots!) save the day, as does the sachet of soy sauce, which almost masks the awful flavour of the thing itself. I was drunk, and I ate it. It was, of course, disgusting. Just a large pot noodle but with 100 times the hassle.I must have tried the other Vestas...........for example I remember the curries had Sultanas in...........:eek::eek: Well yes, there are versions of crispy noodles. Not sure what type of noodles Vesta used but you can deep fry egg noodles, rice noodles etc. to crisp them up. Being 643267 years old I can remember when they guessed to sell crispy noodles separate but they haven't done that for years