SINGAPORE NOODLES
SERVES 4 PREP 10 MINS COOK 10 MINS
- 350g packet fresh Singapore egg noodles
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 lap cheong or Chinese sausages, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tbsp curry powder
- 2 carrots, thinly sliced
- 1 red capsicum, seeded, thinly sliced
- 1 red capsicum, seeded, thinly sliced
- 100g sugar snap peas, trimmed
- 1 cup beansprouts, trimmed
- 1/2 cup chicken stock
- 1/4 cup kecap manis
- 1/3 cup roasted peanuts chopped sliced green onion, to serve
1 Put noodles in large heatproof bowl. Cover with boiling water. Set aside for 5 mins until noodles are tender. Drain well.
2 In a wok, heat oil on high. Stir-fry onion, sausages and garlic for 1-2 mins or until onion is tender. Add curry powder. Stir-fry 30 secs until fragrant.
3 Add carrot, capsicum and sugar snap peas. Stir-fry for 1-2 mins or until tender crisp.
4 Add noodles with beansprouts, chicken stock and kecap manis. Stir-fry 1-2 mins to heat through.
5 Sprinkle with peanuts and green onion to serve.
SATAY BEEF & NOODLES
SERVES 4 PREP 20 MINS COOK 15 MINS
Bu hikaye Woman’s Day Magazine NZ dergisinin April 14, 2023 sayısından alınmıştır.
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Bu hikaye Woman’s Day Magazine NZ dergisinin April 14, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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