Honey Crunch ProTEGO® Noodle

Serves:

1 person

About the Recipe


This recipe won third place at a collaborative cooking workshop jointly hosted by Temasek Polytechnic’s Diploma in Food, Nutrition & Culinary Science (FNC) and KosmodeHealth.


It was crafted by TP FNC students, Tan Xin Hui Tricia, Ang Jia Wei, Sarah Ho Rui Qing, Zaara Binte Nizham (Lin Enhui).


Ingredients


  • 1 packet of ProTEGO™ noodle

  • 2 cloves of garlic, minced

  • 15 ml of low sodium soy sauce

  • 10 ml of sesame oil

  • 10 ml of honey

  • Juice of 1 lime

  • ¼ of a carrot, peeled and thinly sliced

  • ⅓ of a cucumber, thinly sliced

  • ¼ of a red capsicum, seeded and thinly sliced

  • 1 egg

  • 20 g of coriander


Preparation


Step 1

Bring a pot of water to boil.


Step 2

Boil the noodles in boiling water for 7 minutes or until desired texture. Drain, rinse under tap water, and set aside.


Step 3

Beat the egg with a pinch of salt. Heat oil in a pan and fry into an omelette until golden brown on both sides. Let cool, then slice into thin strips.


Step 4

In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, honey, and lime juice.


Step 5

Toss the noodles with the sauce thoroughly.


Step 6

Plate the noodles and top with the sliced vegetables and egg strips.


Step 7

Garnish with fresh coriander and serve.