This bowl of Bandung Noodles coated in a spicy and sour gravy is so delicious to be enjoyed with eggs and the aromatic and delicious MAGGI® 2-Minute Noodles Kari Tastemaker!
|1 tablespoon||cooking oil|
|1 nos||shallot, diced|
|1 clove||garlic, diced|
|2 teaspoons||tomato paste|
|4 stalks||bird's eye chilli (cili padi), crushed|
|30 g||cabbage, sliced|
|30 g||mustard leaf (sawi), sliced|
|30 g||carrots, sliced|
|50 g||prawns, cleaned and deveined|
|50 g||squid, cleaned and cut into rings|
|2 packs||MAGGI® 2-Minutes Noodles Kari|
|2 packs||MAGGI® 2-Minutes Noodles Kari Tastemaker|
|2 tablespoon||MAGGI® Tomato Ketchup|
|1 tablespoon||MAGGI® Chilli Sauce|
|1 nos||egg, beaten|
Heat the oil. Sauté the shallots, garlic, bird’s eye chilli and tomato paste.
Add water, prawns, squid, cabbage, mustard leaf and carrots. Let it simmer for a while.
Add in MAGGI® 2-Minutes Noodles Kari, MAGGI® 2-Minutes Noodles Kari Tastemaker, MAGGI® Tomato Ketchup and MAGGI® Chilli Sauce. Cook for 2 minutes.
Pour in eggs in a circular motion and switch off the fire. Stir slowly and serve.
Serve with fruits on the side.