Christine Manfield Chilli Lemongrass Stir-Fry paste

Christine Manfield Chilli Lemongrass Stir-Fry paste
Product Code: Lemongrass Stirfry
Weight: 260.00g
Availability: 2

Christine Manfield Chilli Lemongrass Stir-fry Paste

Suggested Uses

Fry in wok and toss through noodles

Stir fry with chopped vegetables.

Use as a marinade for fish or poultry Infuse into coconut milk or tamarind water to make a sauce

Spread over beef or lamb and barbeque or grill Mix with chopped prawns, crab or fish, wrap in spring roll pastry and fry

Christine Manfield Stir Fried Chicken Noodles Recipe - Serves 4

1 tablespoon Chrsitine Manfield Chilli Lemongrass Stir Fry Paste

1 teaspoon fish sauce 2 tablespoons water

1 tablespoon sweet soy sauce/kecap manis

1 packet fresh rice noodle sheets, cut into thick ribbons

50gr baby spinach leaves

200gr cooked chicken, shredded 2 tablespoons

Thai basil leaves

2 tablespoons coriander leaves

Heat a wok and dry-fry paste for 1 minute, or until fragrant. Add fish sauce, water and soy sauce and toss to combine. Add rice noodles and toss over high heat to coat noodles with paste. Cook for 1 minute, or until noodles begin to soften. Add spinach, chicken and basil and continue to toss over high heat for 1 minute, or until chicken is heated through. Remove from heat and add coriander leaves. Taste and, if necessary, adjust seasoning.

Gluten free, contains no genetically modified ingredients, no artificial colours, flavours or preservatives added.