27 September 2014

healthy char kway teow

Serves 4



Poppy cooks…
  1. Lightly beat
    5 eggs with a fork, pour into a lined brownie tray and cook in a 180ºC oven until done.

  2. In a wok on high heat, saute
    red capsicum, thinly sliced,

    yellow capsicum, thinly sliced
    ,
    3 garlic cloves, 
    minced,

    carrot, finely julienned,
    1/2 zucchini, julienned
     in
    olive oil until cooked and slightly softened.


  3. In the meantime, in a large pot, boil 
    400g thick rice noodles in accordance with packet instructions, then drain.

  4. Return noodles to pot, then add
    2 handfuls of spinach, sliced,
    2 sprigs of coriander, minced, oven cooked eggs, sliced and stir fried veggies.

  5. In a small mixing bowl, stir together
    3 teaspoons coconut sugar,
    4 tablespoons gluten-free soy sauce
    ,
    6 tablespoons coconut amino sauce
    , and
    2 tablespoon olive oil
     and pour into pot.

  6. Stir together on high heat until ready and serve with
    black and/or white sesame seeds sprinkled on top.

No comments:

Post a Comment