The Rice-Pot Version of Fried Pasta

Ingredients:

1. 500gm of boiled mixed pasta (penne, macaroni & fusilli)
2. Shredded chicken (from one whole drumstick+thigh which has been baked)
    * for recipe, click on LINK
3. 2 medium sized carrots (skin peeled and cut into thin strips)
4. 1/2 clove of garlic (outer layer removed and cut into thin slices)
5. Sea-salt
6. Sunflower oil
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1. Pour the sunflower oil into the heated rice cooker.

2. Once the oil is hot, add the garlic.

3. Stir fry until garlic is slightly browned.

4. Add the carrots and stir fry until slightly softened.

5. Add the shredded chicken and pasta.

6. Add sea-salt to taste and mix everything thoroughly.

7. Stir fry for another 5 minutes.

8. Scoop up on serving plate.

9. Serve warm.

Bon appétit!

Low-Salicylate Fried Noodles

Ingredients:

1. 500gm of fettuccine (I can take only the Barilla brand)
2. 200gm of prawns (seasoned with sea-salt)
3. 300gm of minced chicken (seasoned with sea-salt)
4. 2 chicken liver
5. 300gm of mung bean sprouts
6. A handful of garlic and shallots (cut into thin slices)
7. 2 tablespoons of sunflower oil
8. Sea-salt
9. Brown sugar

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Put fettuccine into a pot of boiling water. Add some salt to the water. Boil until soften. Drain the water. Leave fettuccine aside.

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4 large eggs (to be cooked separately)
I made omelet and tore them into pieces to garnish the fried noodles.

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1. Pour the oil into a heated wok or pot.

2. Add the garlic and shallots and stir until slightly browned.

3. Add the minced chicken and liver and fry until almost well-done.

4. Then add the prawns and mung bean sprouts.

5. Fry until prawns are cooked and bean sprouts are softened.

6. Add the fettuccine.

7. Then add the sea-salt and brown sugar to taste.

8. Mix all ingredients throughly and stir-fry for another 5 minutes.

9. Once it is done, scoop the noodles up onto a large plate and garnish with the omelet.

10. Serve warm.

Bon appétit!