Wheat Flour, Keen’s Traditional Curry (19%) (Turmeric, Coriander, Salt, Fenugreek, Black Pepper, Chili, Rice Flour, Allspice, Celery), Dextrose, Sugar, Salt, Spices, Garlic, Natural Flavour, Vegetable Protein Extract, Onion, Anti-caking Agent (551), Soybean Oil, Yeast Extract, Spice Extracts.
Contains Soy, Wheat and Sulphites.
Made in Australia from imported and local ingredients.
STORE IN A COOL, DRY PLACE.
Servings per pack: 4 | Serving size 10g powder makes approx. 437g SERVE*
Avg. Qty. Per Serve (powder) | Avg. Qty. Per 100g (powder) | Avg. Qty. Per 100g (prepare) | |
---|---|---|---|
Energy | 125kJ (30 Cal) | 1246kJ (298 Cal) | 434kJ (104 Cal) |
Protein | Less than 1g | 7.5g | 7.1g |
Fat, total | Less than 1g | 3.6g | 3.3g |
– Saturated Fat | Less than 1g | Less than 1g | Less than 1g |
Carbohydrate | 6.1g | 60.6g | 11.1g |
– Sugars | 3.0g | 29.7g | 1.2g |
Sodium | 530mg | 5305mg | 147mg |
Serves: 6 | Preparation Time: 5 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.
Put all ingredients into the pressure cooker and add the pre-prepared/drained noodles.
Cook for 10 mins on LOW.
Any allergen present in a McCormick product is labelled as required by regulation and industry standards.