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

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I miss Vesta crispy noodles. I know you can still get them if you get a chow mein but the chow mein is just awful. There used to be a cheese and tomato Pot Noodle which was nicer than it sounds. Also, a chocolate, fudge and crispy bar called Metro that only seemed to last one summer. I really miss coconut Boost as well. I used to like the Vesta Chow Mein.........used to make that about once a week when i was a student I used to like boil in the bag kippers but neither my local Lidl or Sainsbury sell them now ...... Sainsbury used to sell them and maybe the bigger stores still do

It was actually ok despite being laden with enough raisins to ward off a small scale famine and i was able to brag about it at school for days on end as no-one else my age was allowed to have something so exotic. I must have tried the other Vestas...........for example I remember the curries had Sultanas in...........:eek::eek: If you want to use these noodles as a base in a stir-fry dish, simply cook them as above and add your favourite sauce and stir-fried veggies.

Your crispy noodles can be stored in an airtight container for up to 10 days but are usually best enjoyed straight away! 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.

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. Chinese Crispy Noodles are irresistible. They always disappear in the blink of an eye! Indeed, many readers have asked us to detail how to make them. Being 643267 years old I can remember when they guessed to sell crispy noodles separate but they haven't done that for years

For the noodles, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended). Drain the fried noodles of excess oil, and transfer them to a plate or sheet pan lined with paper towels to cool.

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. Egg wonton wrappers work, but they’re thinner and aren’t as satisfyingly crunchy.They also absorb more oil than the other two, so they can be a little bit oily. Tips for Deep-frying Noodles 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. 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. McVities now offer a pineapple flavoured Jaffa Cake. It might not completely ease your citrus-based pain, but they're quite nice.

Be careful when adding the noodles to oil. As there will still be some level of moisture present, it will cause the oil to bubble vigorously. Be extra careful, use tongs or mitts if necessary. Let them cool completely before storing them in an air tight container or use them immediately. These can be stored for up to 10 days in an airtight container. If you've got a Marcus easy-access savings account or cash ISA, you can easily boost your interest rate to 4.75% – here's how.

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? 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 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. 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 Beauty Advent calendars are significantly pricier than chocolate ones, but they've become increasingly popular in the last few years as a way of bagging beauty products at a fraction of the normal cost. They often sell out early, but can also be heavily discounted later if they don't, so here's a round-up of some of the best I’ve seen.I'm guilty of loving a good old Vesta Chow Mein with the crispy noodles. Always had it as a child. decided to get one and OMG what have they done to it. It's horrible and where are my crispy noodles!!!!!!!!!!