Dextrose, Sugar, Spices, Keen’s Traditional Curry (15%)(Turmeric, Coriander, Salt, Fenugreek, Black Pepper, Chili, Rice Flour, Allspice, Celery), Salt, Garlic, Milk Solid, Flavour (Contains Sesame),Fish Sauce Powder, Acidity Regulator (330), Lime Leaves, Soybean Oil, Anti-caking Agent (551), Vegetable Gum (415), Spice Extract.
Contains Fish, Milk, Soy and Sesame.
Made in Australia from imported and local ingredients.
STORE IN A COOL, DRY PLACE.
Servings per pack: 4 | Serving size 10g powder makes approx. 236g SERVE*
|Avg. Qty. Per Serve (powder)||Avg. Qty. Per 100g (powder)||Avg. Qty. Per 100g (prepared)|
|Energy||127kJ (30 Cal)||1267kJ (303 Cal)||809kJ (193 Cal)|
|Protein||Less than 1g||4.6g||13.2g|
|Fat, total||Less than 1g||3.2g||13.2g|
|– Saturated Fat||Less than 1g||Less than 1g||6.6g|
Serves: 4 | Preparation Time: 15 Minutes | Cooking Time: 10 minutes
Heat oil in a large frying pan or wok and fry the eggs, remove and slice, then set aside.
Fry the chicken in the same frying pan for 2 minutes then add in the capsicum, cabbage and Keen’s Singapore Noodles Recipe Base. Stir-fry for a further 3-4 minutes.
Toss in the pre-prepared and drained noodles, spring onions and egg until warmed though. Serve hot.
Any allergen present in a McCormick product is labelled as required by regulation and industry standards.