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Mexican Chili Noodles

Published on 3rd March 2020 In |

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Ingredients

  • 2 pieces MI URAI premium egg noodles, cooked and tossed in a little oil
  • 200 gr Meat, minced
  • 3 tbsp Olive oil
  • 200 ml Chicken stock
  • 4 tbsp Tomato sauce
  • 400 ml ( 1 can ) Tomatoes, diced
  • 500 gr Cheese cheddar, grated
  • Seasoning:
  • 1 garlic cloves, chopped
  • 1 small onion, chopped
  • 1 pc Celery stalks, cut into thin
  • 1 pc Jalapeno, diced
  • ½ tsp Parsley, chopped
  • ¼ tsp Cumin, roasted
  • 1 tsp Chili powder
  • ½ tsp Oregano
  • Sugar and salt (to taste)

Instructions

  • 1. Stir-fry minced meat until it change colour, remove and keep a side.
  • 2. Stir-fry garlic and onion until fragrant.
  • 3. Add chicken stock, tomato sauce and diced tomatoes, stir well.
  • 4. Add the remaining seasoning, mix well. Cooke until boiling.
  • 5. Add cooked mince mead (point no.1), cook until shrink then lift.
  • 6. To serve, pour the meat sauce over MI URAI and sprinkle with Cheese cheddar.
  • Servings : 2
  • Ingredient :

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