• PREP: 10M
  • COOK: 10M
  • SERVINGS: 2
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    INGREDIENTS

  • 3tbsp lime juice
  • 2tbsp fish sauce
  • 1 sachet of sweet chilli and kaffir lime stir-fry
  • 1tbsp tomato puree
  • 1tsp chilli flakes
  • 2 bundles of egg noodles
  • 250g (8.9oz) preferred vegetables, chopped (zuccini, carrots, broccoli, bean sprouts, cabbage, long beans, onions)
  • 1 tablespoon cooking oil
 

    PREPARATION

  1. To make curry paste, blend in all ingredients in a food processor.
  2. Then, make an omelette with 2 eggs. Cool and shred it thinly.
  3. Heat 3 tablespoons cooking oil in a wok or frying pan.
  4. Add the curry paste and stir-fry until aromatic.
  5. Throw in chicken strips and prawns and fry for approximately 5 minutes.
  6. Stir in rice and mix well. Cook for a further 3-4 minutes or until heated through.
  7. Serve hot. Garnish with shredded omellete, spring onions or crispy fried shallots if desired.

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Sweet and Sour Noodle Stir-Fry

Sweet and Sour Noodle Stir-Fry

Ingredients

  • 3tbsp lime juice
  • 2tbsp fish sauce
  • 1 sachet of sweet chilli and kaffir lime stir-fry
  • 1tbsp tomato puree
  • 1tsp chilli flakes
  • 2 bundles of egg noodles
  • 250g (8.9oz) preferred vegetables, chopped (zuccini, carrots, broccoli, bean sprouts, cabbage, long beans, onions)
  • 1 tablespoon cooking oil
  •  
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