Chicken curry noodles
Standard
Serve hot
Noodles and scampis with curry
Easy
Serve hot
Print recipe
Ingredients
- Chinese Noodles (ref. A14) - 250 g (5 nests)
- Thai Curry sauce (ref. H39) - 100 g
- Mixed vegetables for wok - 75 g
- Scampis - +/- 5 pcs
- Wok oil - 1 csp
- Sesame seeds - 1/2 tbsp
- Minced spring onion - 1/2 pc.
- Coriander (garnish) - 5 leaves
Preparation
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Ingredients
- Chinese Noodles (ref. A14) - 250 g (5 nests)
- Thai Curry sauce (ref. H39) - 100 g
- Mixed vegetables for wok - 75 g
- Scampis - +/- 5 pcs
- Wok oil - 1 csp
- Sesame seeds - 1/2 tbsp
- Minced spring onion - 1/2 pc.
- Coriander (garnish) - 5 leaves
Noodles and scampis with curry
Preparation
Fry the scampis in wok oil and add the vegetables halfway through cooking. Set aside to cool.
Arrange the noodles on a perforated GN and heat them for 2 min. in a steamer at 100°C with 100% steam. Set the noodles aside to cool.
In a mixing bowl, gently mix noodles, vegetables, half of the scampis and the cold sauce.
Arrange the preparation nicely in a GN and decorate with the rest of the scampis, the finely chopped spring onions and the sesame seeds.