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|
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.