Margie’s five-minute noodles

Name: Margie’s five-minute noodles
Yield: Serves 1
Cuisine: Malay
Ingredients: 1 teaspoon sweet soy sauce/kecap manis; 100 g/3½ oz fresh rice noodle sheets, cut into thick ribbons; 20 ml/¾ fl oz water; 1 teaspoon sweet soy sauce/kecap manis; 1 teaspoon Chilli Jam; 1 teaspoon fish sauce; 1 teaspoon Laksa Paste; 2 teaspoons coriander/cilantro/Chinese parsley leaves; 2 teaspoons Thai/holy basil leaves; 2 teaspoons coriander/cilantro/Chinese parsley leaves; 2 teaspoons coriander/cilantro/Chinese parsley leaves; handful of tatsoi or baby spinach leaves; handful of tatsoi or baby spinach leaves; 2 teaspoons Thai/holy basil leaves; 50 g/1½ oz cooked chicken, shredded

Preparation info

Serves
1

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 teaspoon Laksa Paste
1 teaspoon Chilli Jam

Oceania
Asia
Australian
Australia
Malaysia
Malacca
Southeast Asia
Pasta

Method

Mix laksa paste with chilli jam. 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 tatsoi, chicken and basil and continue to toss over high heat for