Cooking Chinese with Ching He Huang and Amoy sauces
Eat Cook Explore
Eat Cook Explore
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Ingredients

  • 1 tablespoon of rapeseed oil
  • 75 g smoky bacon lardons
  • 1 teaspoon
  • 100 g red peppers
  • 75 g mangetout
  • 70 g beansprouts
  • 1 spring onion
  • 1 x 120g Amoy Chow Mein Stir Fry Sauce
  • 2 x 150g Amoy Singapore Curry Noodles
  • 1 tablespoon

Instructions

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