| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Thai |
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 225 |
g |
Egg noodles; (8oz) |
| 1 |
tb |
Oil |
| 1 |
|
Red pepper; finely diced |
| 1 |
bn |
Spring onions; chopped |
| 1 1/2 |
ts |
Schwartz Minced Garlic |
| 1/4 |
ts |
Schwartz Crushed Chillies |
| 1 |
tb |
Schwartz Sesame Seeds |
| 2 |
ts |
Schwartz Coriander Leaf |
| 2 |
ts |
Lemon juice |
| 3 |
tb |
Crunchy peanut butter |
| 2 |
tb |
Light soy sauce |
INSTRUCTIONS
Cook the noodles according to pack instructions. Drain.
Heat the oil in the saucepan and fry the pepper and spring onion until
softened. Add the Garlic, Chillies, Sesame Seeds and Coriander and fry
gently for 1-2 minutes. Add the remaining ingredients with 150ml ( 1/4
pint) water and bring to the boil.
Stir in the noodles until evenly coated and heat through. Serve
immediately.
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