Kung Fu Flat Rice Noodles Set
30 minutes
1 complete set of Kung Fu Flat Rice Noodles
Kung Fu Flat Rice Noodles consist of crispy egg-coated silky soft noodles submerged in flavorful and savory thick gravy, complemented by various protein sources and vegetables. It is a delicious and comforting dish commonly found in many Malaysian and Singaporean restaurants.
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- Kung Fu Flat Rice Noodles
- Mango Lassi
- Fruit
3 cubes (30 g) Dragon fruit
2-3 nos Green grapes
Nutrition Value in 1 Serving
Calories
546.5 kcal
Carbohydrate
62.1 g
Fat
16.6 g
Protein
37.1 g
- Kung Fu Flat Rice Noodles
- Mango Lassi
- Fruit
3 cubes (30 g) Dragon fruit
2-3 nos Green grapes
Nutrition Value in 1 Serving
Calories
657.2 kcal
Carbohydrate
68.7 g
Fat
23.6 g
Protein
42.5 g
- Kung Fu Flat Rice Noodles
- Mango Lassi
- Fruit
3 cubes (30 g) Dragon fruit
2-3 nos Green grapes
Nutrition Value in 1 Serving
Calories
784.7 kcal
Carbohydrate
85.2 g
Fat
25.5 g
Protein
53.7 g
Kung Fu Flat Rice Noodles
Ingredients A:
| 1/2 tbsp | Cooking oil |
| 60 g | Flat rice noodles |
| 1 no | Eggs |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
Ingredients B:
| 3 nos | Garlic cloves, minced |
| 30 g | Chicken breast, cut into small cubed |
| 30 g | Prawn, skin peeled |
| 30 g | Squid, cut into ring |
| 1/2 pc | Fish cake, sliced |
| 15 g | Cauliflower, floret |
| 15 g | Carrot, julienned |
| 15 g | Choy sum, trimmed |
| 15 g | Yong baby corn, sliced |
| 4 nos | Cherry tomatoes, cut into 2 |
| 2 pcs | Bird eyes chili, cut into 2 |
| 1½ cup | Water |
| 1 tbsp | Corn flour, combine with a little bit of water |
| Some | Sliced spring onion, garnishing |
| Some | Sliced red chili, garnishing |
| Some | Fried onion, garnishing |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 3/4 tsp | AJI-SHIO® Flavoured Pepper |
- For the noodles, beat the eggs in a bowl and season it with AJI-SHIO®.
- Put in the noodles, coat it well with the eggs before frying it in a hot wok with some cooking oil, fry it on both sides until golden brown and set it aside.
- For the gravy, heat the cooking oil and fry garlic until aromatic, add in the prawn, squid, chicken and fish cake. Fry until cooked.
- Add in the water and all the vegetables. Let it simmer first before the gravy thickens with diluted corn flour.
- Season it with TUMIX® and AJI-SHIO®.
- To assemble it, lay down the fried eggs coated noodles in a plate and pour in the gravy on top of the noodles.
- Sprinkle some spring onion, fried onion and red chili to complete the looks. Ready to serve.
Mango Lassi
| 60 g | Ripe mango |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 70 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Serve it cold.
Kung Fu Flat Rice Noodles
Ingredients A:
| 1 tbsp | Cooking oil |
| 80 g | Flat rice noodles |
| 1 no | Eggs |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
Ingredients B:
| 3 nos | Garlic cloves, minced |
| 40 g | Chicken breast, cut into small cubed |
| 40 g | Prawn, skin peeled |
| 40 g | Squid, cut into ring |
| 1/2 pc | Fish cake, sliced |
| 15 g | Cauliflower, floret |
| 15 g | Carrot, julienned |
| 15 g | Choy sum, trimmed |
| 15 g | Yong baby corn, sliced |
| 4 nos | Cherry tomatoes, cut into 2 |
| 2 pcs | Bird eyes chili, cut into 2 |
| 1½ cup | Water |
| 1 tbsp | Corn flour, combine with a little bit of water |
| Some | Sliced spring onion, garnishing |
| Some | Sliced red chili, garnishing |
| Some | Fried onion, garnishing |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 3/4 tsp | AJI-SHIO® Flavoured Pepper |
- For the noodles, beat the eggs in a bowl and season it with AJI-SHIO®.
- Put in the noodles, coat it well with the eggs before frying it in a hot wok with some cooking oil, fry it on both sides until golden brown and set it aside.
- For the gravy, heat the cooking oil and fry garlic until aromatic, add in the prawn, squid, chicken and fish cake. Fry until cooked.
- Add in the water and all the vegetables. Let it simmer first before the gravy thickens with diluted corn flour.
- Season it with TUMIX® and AJI-SHIO®.
- To assemble it, lay down the fried eggs coated noodles in a plate and pour in the gravy on top of the noodles.
- Sprinkle some spring onion, fried onion and red chili to complete the looks. Ready to serve.
Mango Lassi
| 60 g | Ripe mango |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 70 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Serve it cold.
Kung Fu Flat Rice Noodles
Ingredients A:
| 1 tbsp | Cooking oil |
| 130 g | Flat rice noodles |
| 1 no | Eggs |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
Ingredients B:
| 3 nos | Garlic cloves, minced |
| 60 g | Chicken breast, cut into small cubed |
| 60 g | Prawn, skin peeled |
| 60 g | Squid, cut into ring |
| 1/2 pc | Fish cake, sliced |
| 15 g | Cauliflower, floret |
| 15 g | Carrot, julienned |
| 15 g | Choy sum, trimmed |
| 15 g | Yong baby corn, sliced |
| 4 nos | Cherry tomatoes, cut into 2 |
| 2 pcs | Bird eyes chili, cut into 2 |
| 1½ cup | Water |
| 1 tbsp | Corn flour, combine with a little bit of water |
| Some | Sliced spring onion, garnishing |
| Some | Sliced red chili, garnishing |
| Some | Fried onion, garnishing |
| 1/2 tbsp | TUMIX® Chicken Stock |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- For the noodles, beat the eggs in a bowl and season it with AJI-SHIO®.
- Put in the noodles, coat it well with the eggs before frying it in a hot wok with some cooking oil, fry it on both sides until golden brown and set it aside.
- For the gravy, heat the cooking oil and fry garlic until aromatic, add in the prawn, squid, chicken and fish cake. Fry until cooked.
- Add in the water and all the vegetables. Let it simmer first before the gravy thickens with diluted corn flour.
- Season it with TUMIX® and AJI-SHIO®.
- To assemble it, lay down the fried eggs coated noodles in a plate and pour in the gravy on top of the noodles.
- Sprinkle some spring onion, fried onion and red chili to complete the looks. Ready to serve.
Mango Lassi
| 60 g | Ripe mango |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 70 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Serve it cold.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
