Difficulty:
Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Vermicelli Egg Noodle
San Remo Pasta Sauce Tomato and Basil 500g
San Remo Ready Meal Spinach and Ricotta Cannelloni
San Remo Reg No7 Egg Spaghetti 500g
Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Vermicelli Egg Noodle
| Substitute Shape: | Fettuccine Egg Noodle, Tagliatelle Egg Noodle, Angel Hair, Thin Spaghetti |
Ingredients
2 Bags San Remo Reg No90 Vermicelli Egg Noodle 250g
1 tsp sesame oil combined with 2 tsp olive oil
2 chicken breasts, sliced
1 x 2cm fresh ginger, peeled and grated
1 1/2 tbsp lime and chilli seasoning
400g mixed Asian vegetables (beans, capsicum, snow peas)
270g can light coconut milk
2 cups fresh coriander, roughly chopped
1 cup beans or snow pea shoots to serve (optional)
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San Remo Pasta Sauce Tomato and Basil 500g
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Method
- Cook pasta according to packet directions, then drain.
- Heat the sesame and olive oils in a large pan or wok, and stir fry the chicken, ginger and seasoning until the chicken is browned.
- Add the vegetables and coconut milk and simmer for 3-4 minutes, then fold through the coriander and pasta.
- Serve topped with shoots (optional).
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