PREGO SPICY SPIRAL STIR-FRY

WHAT YOU'll NEED

• 200g

  PREGO® Spiral, cooked according to packet instructions and drained
• 3

  tbsp oil
• 2

  medium size onions, thinly sliced
• 6

  cloves garlic, roughly chopped
• 3

  tbsp ready-prepared chilli paste
• 2

  cakes firm tofu, cut into 2cm cubes
• 200g

  chicken breast, thinly sliced
• 200g

  prawns, shelled and deveined
• 2

  medium tomatoes, cut into 2cm cubes
• 250g

  cabbage, sliced 2cm thick
• 150g

  mustard greens (sawi), plucked into 6cm lengths
• 1

  can (290g) PREGO® Black Pepper Pasta Sauce
• 3

  eggs, beaten

• Salt to taste

• Garnish:
• 1⁄3

  cup each of sliced spring onion, celery leaves and crisp fried shallots

HOW TO MAKE IT

• 1

  Heat oil in a large wok/pan and fry onion till wilted. Add garlic and chilli paste, and continue frying over medium heat until oil starts to separate. Add tofu, chicken, prawns and tomato; stir-frying over high heat for 5 minutes.
• 2

  Add cabbage and mustard greens, fry for 4 minutes and add PREGO® Black Pepper Pasta Sauce. Bring to the boil and add cooked spirals. Stir-fry 8 – 10 minutes. Create a well in the centre of the pan and pour in the egg, stirring to allow runny egg to set. Stir to mix well and season to taste with salt. Transfer into large serving dish and sprinkle with garnish ingredients. Serve hot.

• GOES WELL WITH … Almost any of the traditional Raya fare such as ketupat and rendang, lemang, etc.