|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
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.