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Recipe for Stir Fried Noodles with Chicken

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Ingredients (Serves 2) :

2 cups of boiled glass noodles

1/2 cup of shredded chicken

1/2 red bell pepper

1/2 green bell pepper

1/2 yellow bell pepper

8 pieces of green beans

4 pieces of spring onions

2 scotch bonnet peppers

1 small red onion

2 cloves of garlic

1/2 teaspoon of ginger powder

1 tablespoon of Soy Sauce

Seasoning cubes

1 tablespoon of Butter

1 tablespoon of vegetable oil

Method

Season your shredded chicken with ginger powder and seasoning cubes.

In a pan of vegetable oil on medium heat, stir fry the chicken till cooked which should be about 8-10 minutes. Take out the chicken from the oil and add the butter.

Once the butter has melted, stir in the vegetables, soy sauce and the seasoning immediately.

Toss in the chicken and the boiled noodles and stir fry for about 1-2 minutes.

Serve hot.

Glass Noodles

season strip chicken

boil glass noodles

stir fry chicken

heat butter with oil

Stir fried noodles and chicken

stir fried noodles with chicken

vietnamese noodles lagos

how to make chinese noodles

glass noodles and chicken

chinese noodles lagos

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Egusi Soup

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Ingredients

Directions

  • Prep 15 m

  • Cook 1 h 20 m

  • Ready In 1 h 35 m

  1. Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
  2. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
  3. Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
  4. Add tomato sauce, water, and shrimp and simmer for 10 minutes.
  5. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
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Ingredients

Directions

  • Prep 30 m

  • Cook 1 h 30 m

  • Ready In 2 h

  1. Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
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African Sweet Potato and Peanut Soup

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Ingredients

Directions

  • Prep 20 m

  • Cook 55 m

  • Ready In 1 h 15 m

  1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
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