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Curry Noodles

Curry Noodles
  • Dairy Free

Ingredients:

1 can    400ml YEO’S MALAYSIA MILD CURRY SAUCE

150g    Yellow Egg Noodle

80g      Chicken Breast, boiled and shredded

20g      Cabbage, shredded

30g      Long Beans, cut into 3cm portions

1 stalk Parsley

300ml  Water

Method:

  1. Blanch yellow egg noodle in hot water for 1 minute.
  2. In a sauce pan, pour in YEO’S MALAYSIA MILD CURRY SAUCE and water. Bring to boil.
  3. Add in cooked rice vermicelli. Stir through and simmer for 3 minutes.
  4. Add chicken, cabbage and long beans as toppings. Garnish with parsley. Serve hot.

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Recipe submitted by Yeo Hiap Seng

GF Oats Shop

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