Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

225 g 8 oz noodles. 1 Red chili, dried, crushed
5 ml 1 tsp sunflower oil. 50 ml 2 fl oz chicken stock
1 lg Onion peeled and chopped. 25 ml 1 fl oz dry sherry
25 Cm 1 inch piece of fresh 15 ml 1 tsp tomato puree
-root ginger, peeled and 15 ml 1 tsp soy sauce
-finely chopped 250 g 8 oz bean sprouts
1 Garlic cloves, crushed 250 g 8 oz cooked chicken, cut
15 ml 1tsp curry powder -into small pieces

Cook the noodles in a pan of boiling water for 3 minutes. Drain and
rinse with cold water. Heat the oil in a wok and stir. Fry the
onion and ginger for 4 minutes. Add the garlic, curry powder and
chili and fry for a further minute. Add the stock, sherry, tomato
puree, soy sauce and bean sprouts and cook for 4 minutes, stirring
frequently. Stir in the chicken and noodles and cook for 4 minutes.

412 kcals. 1735 kj. 25,1 G protein. 51,1 G carbohydrate of which 3,1 G
sugar. 12,1 G fat of which 1,6 G saturates. 0,2 G sodium 3,5 G dietary
fibre.

VARIATION.

Spicy NUTTY NOODLES.

Use 75 G 3 oz of chopped peanuts instead of the chicken adding them
with the stock.

422 kcals 1776 kj 15,2 G protein. 52,7 G carbohydrate of which 3,7 G
sugar. 16,9 G fat of which 1,9 G saturates. 0,1 G sodium 5 G dietary
fibre.

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