Recipe Suggestion: Singapore Noodles
Ingredients: 500g Noodles ½ cup Shredded Cabbage 2 large Peppers (capsicum), cut into thin strips 2 large Carrots, cut into thin strips 3 Spring Onions, bulbs & stems, finely chopped 3 tsps Ferns' Hot Curry Paste 1 tbsp Garlic, finely chopped 1 tbsp Ginger, finely chopped 2 tbsps Tomato Sauce (optional) 2 tbsps Vegetable Oil Salt & Soya Sauce, to season
Method: Cook the noodles according to pack instructions, drain and toss in 1 tbsp oil and salt.
Heat the remaining oil in a wok. Add all the vegetables and ginger & garlic and stir fry for a minute.
Add the Ferns' Hot Curry Paste and the cooked noodles and stir fry on a high flame for 1-2 minutes.
Add the tomato sauce, a dash of soya sauce and salt to taste.
Tip: For a non-vegetarian version, add shrimps or prawns, or shredded beef or chicken.
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