1 cup uncooked white rice
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 stalk onion, finely chopped
1 medium cucumber, chopped
3 cups water
1 pound diced cooked dumplings
2 pounds fresh egg noodles
2 tablespoons all-purpose flour
2 teaspoons chili powder
1 teaspoon garlic salt
1 1/2 teaspoons ground black pepper
3/4 teaspoon crushed red pepper flakes
5/8 cup honey
1 teaspoon honey
1 teaspoon dried basil
3 tablespoons olive oil
1 teaspoon dried basil
In a saucepan, place rice and oil over medium heat. Brown egg noodles. Remove from heat and dip in the egg noodles.
Heat the vegetable oil in a heavy skillet or saucepan over medium heat. Stir until the oil is evenly coated. Sprinkle evenly with the onion, cucumber, water, dumplings, egg noodles, flour, chili powder, garlic salt and black pepper.
Reduce the heat to medium low, and stir the honey into the egg noodles, along with the salt and pepper flakes. Heat to medium heat. Sprinkle medium flour evenly over the cooking sheet.
Reduce the heat to medium heat and gradually stir the egg noodles and 1/2 cup of the remaining boiling water into the pan. Stirring frequently, bring the pan to a boil, add cream cheese and cook, stirring, until warmed through. Drop by mass (tip for easy measuring: spoon 2 sheets of dough into the pan, but enough for to make about 3 and 4 circles on the bottom of the pan).
⭐ ⭐ ⭐ ⭐ ⭐