Ingredients
500 g | San Remo Spaghetti |
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5 cloves | Garlic, chopped |
2 | Shallots, chopped |
100 g | Small prawn, peel off shell |
100 g | Chicken breast, coarsely sliced |
1 pcs | Fish cake, coarsely sliced |
1 bundle | Mustard greens (sawi), cut |
1 | Carrot, thinly sliced |
3-6 | Red bird’s eye chilis, sliced |
3-4 tbsp | Chili paste |
6 tbsp | Sweet soy sauce |
5 tbsp | Cooking oil |
Salt to taste |
Method
- Cook San Remo Spaghetti according to the packet instructions.
- Heat up cooking oil in a frying pan, sauté shallot, garlic and chili until fragrant.
- Add in prawn and chicken, cook until golden brown.
- Add in mustard greens, carrot and fish cake. Stir fry for 2 minutes.
- Add in San Remo Spaghetti, sweet soy sauce and chili paste. Mix well.
- Season with salt and serve hot.