Use these check boxes to Show or Hide what you want to see in your printed recipes (your printout will reflect these choices)
PREGO® Spiral OR Prego High-Fibre Tri-colour Spiral, cooked according to packet instructions and drained
medium size onions, thinly sliced
cloves garlic, roughly chopped
tbsp ready-prepared chilli paste
cakes firm tofu, cut into 2cm cubes
chicken breast, thinly sliced
prawns, shelled and deveined
medium tomatoes, cut into 2cm cubes
cabbage, sliced 2cm thick
mustard greens (sawi), plucked into 6cm lengths
can (290g) PREGO® Black Pepper Pasta Sauce
Salt to taste
cup each of sliced spring onion, celery leaves and crisp fried shallots
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.
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.
This recipe works equally well with PREGO® Macaroni or PREGO® Fettucine.