Nazley’s Creamy Chinese Noodles with Tangy Spicey Chicken

TRH Nazley's Creamy Chinese Noodles with Tangy Spicey Chicken

Quick and easy foods for the month of Ramadaan (fast).
½ packet chinese noodles soaked in hot water till soft. Strain till soft.
1 large onion chopped.
1 teaspoon whole cumin seeds.
1 large carrot cut in chunks.
1 green pepper cut in chunks.
1 tomato cut in chunks.
1 tin coconut milk.
Salt and black pepper to taste.
Fresh coriander.
1/4 cup italian style yoghurt salad dressing (knorr).

Heat onion in a pot and saute with cumin seeds and carrots.
For 5 minutes. Add the noodles, salt and pepper. Stir fry for 3 minutes.
Add the coconut milk and veg.
Cook till sauce is thick. Add the coriander.
Remove from the pot and add the salad dressing.
Allow to stand for 6 minutes to allow flavour to draw through.

Tangy Spicey Chicken
1 pack of mixed chicken legs and wings.
Salt to taste.
2 teaspoon chicken masala.
1 teaspoon khokney masala.
1/4 cup tomato sauce.
2 Tablespoon chili garlic sauce.
1 teaspoon hot veri peri.

Mix well. Heat a frying pan and fry in the non stick pan till done and browned.

Prepared, tried and tested by: Nazley Ally

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