Knox Northwest cluster
5/6
GROUP MEMBERS
Miranda, Marie, Ian, Alison
INGREDIENTS
3 cloves garlic
800 g Singapore noodles
1 bok choy
190g tin water chestnuts
1/2 red capsicum
1/2 green capsicum
fresh ginger to taste
100g cashews
1 bunch spring onions
480g carrots
2 tbsp. sweet chilli sauce
2 tbsp. soy sauce
1 tbsp. vegetable oil
BUDGET
Maximum $20.00
garlic 15c
noodles $2.38
bok choy $1.25
water chestnuts 98c
red capsicum $1.37
green capsicum 0.30c
ginger 0.35c
cashews $2.03
spring onions $1.48
carrots 0.84c
vegetable oil 0.04
chilli sauce 0.14c
soy sauce 0.1c
total cost $11.18
METHOD
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1. Finely chop spring onions and garlic.
2. Grate ginger.
3. Medium chop carrots, green and red capsicum.
4. Wash bok choy thoroughly, then cut into large chunks.
5. Put oil in wok, and heat on medium heat.
6. Add ginger, garlic, spring onions and cashews and fry for 2 minutes.
7. Add carrots, stir and cook for further 2 minutes.
8. Add water chestnuts, green & red capsicum. Stir for another minute.
9. Add bok choy, stir through quickly, then remove wok from heat.
10. Fill a large saucepan to halfway full with water, and bring to the boil.
11. Add noodles to boiling water, cook for one minute on medium heat.
12. Drain noodles, and add them to vegetables in wok.
13. Stir thoroughly to heat through.
14. Add chilli and soy sauces to taste, and stir through again.
15. Serve and enjoy!
Serves eight.
COMPLETED RECIPE
