Creamy Tomato Pasta

Serves 4 - 6

500g cooked pasta
1 Tbs olive oil
3 teaspoons garlic, minced
2 chicken breasts, sliced
1 small green capsicum, chopped
4 cups passata-style tomato sauce
2 Tbs household tomato sauce
300 ml cream
parmesan cheese, to serve

Heat oil in frypan , fry capsicum, garlic and chicken until cooked through. Set aside.

 Meanwhile, heat passata-style tomato sauce in a large sauvcepan, stirring occasionally. Stir in cream and household tomato sauce. Add pasta and chicken mixture, cook 3 minutes or until pasta is heated through.

Divide pasta mixture among bowls; top each serving with 1 tablespoon cheese. Serve.

Crunchy Asian Chicken Noodle Salad

Serves 4



½ wombok cabbage
2 large shallots, sliced
1/2 packet Chang’s Fried Noodles

Dressing
2 Tbs white wine vinegar
3 Tbs castor sugar
1 Tbs soy sauce
1 tsp sesame oil
2 Tbs olive oil

Mix all the ingredients for the dressing in a bowl. Stir well until sugar is dissolved and place in microwave for 30 seconds. Meanwhile, combine the cabbage, shallots and noodles in a large bowl. Add dressing and mix well. Serve immediately.

Char Kway Teow

After a spending spree at a local Asian supermarket, I've finally been able to get my hands on some Lap Cheong (Chinese sausage).

What do I do with Lap Cheong? Nothing more than whip up a Char Kway Teow, of course!

600g fresh rice noodles
1 chicken breast, sliced
300g prawns
5 fish cakes, sliced
3 small Lap Cheong, thinly sliced
2 cups beansprouts
3 eggs, whisked

3 tsps minced garlic
1 Tbs Sambal chilli paste
2 Tbs fish sauce
4 Tbs soy sauce
2 Tbs kecap manis (or adjust to taste)
2 tsp Shaoxing wine
 2 Tbs water
6 Tbs peanut/vegetable oil

 Optional: Chives, cut into 2 inch lengths

Heat wok with 3 tablespoons of oil. Add garlic, chicken, Lap Cheong and fry until glossy. Add fish cake and prawns, fry until cooked. Reduce heat, move ingredients to one side.

Add chilli paste, noodles and water. Fry until all ingredients in wok are combined. Add fish sauce and soy sauce, combine. Add rest of oil, crack eggs into wok and stir. Add kecap manis, wine and bean sprouts and combine. Serve hot!