Lobo Thai Pink Noodle Stir Fry Sauce 90g
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Lobo Thai Pink Noodle Stir Fry Sauce 90g
Recipe: Thai Pink Stir-Fried Noodles (3-4 servings)
1. Soak 1 packet (180 g.) dried rice vermicelli in water for 5 minutes. Drain well.
2. Beat 2 eggs and fry into a thin omelet. Slice into strips.
3. Heat 2 tbsp. vegetable oil in a pan. Fry 200 g. diced firm tofu until cooked. Set aside.
4. Empty the contents of this packet in a heated pan. Add 1 cup (240 ml.) water and stir well. If desired, add meat of your choice and cook briefly. Then, add the rice noodles and toss well to mix. Drizzle in a small amount of vegetable oil to give the noodles a nice sheen. Stir-fry until fully cooked and dry.
5. Add 200 g. bean sprouts and 6 stalks of chives or spring onions, chopped. Stir-fry for 2 minutes. Transfer to a plate. Top with egg strips and fried tofu. Serve with lime wedges, fresh bean sprouts, and chives as shown in the picture.
Ingredients:
Sugar 46%, High Fructose Syrup19%, Pickled Chilli 8%, Tomato Paste 6%, Salt 5.5%, Tamarind Paste 5%, Fermented Soybean Curd 5%, Shallot 3%, Hydrolyzed Vegetable Protein 1%, Acidity Regulator (Citric Acid), Flavourings, Flavour Enhancer (Disodium 5’-ribonucleotides), Stabilizer (Xanthan Gum)
Allergen Information: Contains soy.
Store in a cool, dry place and used in a single serving.
