THAI CHILLI BEEF AND BEAN STIR-FRY WITH BASIL
CHICKEN AND VEGETABLE PAD THAI
BLACK BEAN BEEF STIR-FRY WITH GARLIC, CHILLI AND RICE STICK NOODLES
CHINESE STIR-FRY PORK WITH CAPSICUM ON RICE STICK NOODLES
SPICY RICE VERMICELLI WITH PRAWNS AND VEGETABLES
STIR-FRIED PRAWNS WITH HOKKIEN NOODLES & VEGETABLES
STIR-FRIED CHICKEN AND SNOW PEAS WITH HOKKIEN NOODLES
STIR-FRIED SWEET CHILLI CHICKEN WITH SINGAPORE NOODLES
THAI OYSTER STIR-FRY OF BEEF AND VEGETABLES ON RICE STICK NOODLES
BLACK BEAN SLICED PORK AND BEAN SPROUTS ON RICE STICK NOODLES
BBQ SWEET & SOUR PRAWNS
SHANGHAI STYLE NOODLES
CHINESE NOODLE OMELETTE
SPICY FISH WITH VEGETABLES
CHINESE NEW YEAR SALAD
CHINESE NEW YEAR SALAD
GOLDEN CHICKEN
SPICY TIGER PRAWN SINGAPORE NOODLES
#7 STIR-FRIED CHICKEN AND SNOW PEAS WITH HOKKIEN NOODLES
Serves 4
Ingredients required for this recipe:
400g chicken, thinly sliced
2 tablespoons Fish Sauce
2 tablespoons oil
2 spring onions, sliced
1 large red chilli, seeded and sliced
5 thin slices fresh ginger, shredded
100g snow peas, blanched
300g cabbage, finely sliced and blanched
400g Trident Hokkien Noodles (2 x 200g packs)
½ cup chicken stock
2 tablespoons Trident Sweet Chilli Sauce
Instructions:
- Heat oil in the wok and stir-fry chicken with Fish Sauce, spring onions, chilli and ginger for 1½ minutes.
- Add snow peas, cabbage, Trident Hokkien Noodles, chicken stock and Trident Sweet Chilli Sauce. Salt to taste.
- Stir-fry for 2 minutes. Serve.
Trident products used in this recipe:
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Hokkien Noodles |
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Sweet Chilli Sauce |