Ingredients
- 1 pack of Lee Kum Kee Ready sauce coconut curry vegetables
- 1 medium carrot
- 125 gr baby corn
- 75 gr of snow peas
- 100 gr brown mushrooms
- 1/2 red capsicum
- 200 gr Japanese marinade tofu (chopped in cubes)
- 110 gr Valcom's Water chestnuts sliced
- 3 eggs
- 400 gr Wok ready Hokkien noodles
- Vegetable oil
Method
- Chop or slice all vegetables and set aside. This recipe is yours so chop away the way you like it.
- Crack the 3 eggs in a small bowl and slightly mix with a fork until the egg colors mix in an even colour.
- Add 1 tsp of vegetable oil on the pan. Pour the egg mixture in a large pan at low heat and scramble as usual. Once cooked, remove the scrambles egg and store aside in a bowl.
- At this stage, prepare the Hokkien noodles as per their packet instructions and leave aside.
- On the same pan used to scramble the eggs, add 1 tbsp of vegetable oil and increase to medium-high heat. Cook the vegetables for 5 to 7 minutes.
- Drain the chestnuts and add to the pan along with the tofu and cook for another 2 minutes, stirring constantly.
- Add the Lee Kum Kee Ready sauce “coconut curry vegetables” packet to the pan and continue stirring for 1 minute.
- Add the noodles to the mixture and cook for 2 minutes, or until noodles are mixed with the dish. Dinner is ready!
Product used in recipe
- Lee Kum Kee - Ready Sauce For Coconut Curry Vegetables
- Valcom - Valcom Water Chestnut Sliced
