- K&N’s Fiery Fingers - 15-18 pieces
- Oil - 2 tbsp
- Garlic - 1 tbsp; chopped
- Ketchup - ½ cup
- Soy sauce - 1 tbsp
- Hot sauce - 1 tbsp
- Chilli garlic sauce - 2 tbsp
- Vinegar - 1 tbsp
- Black pepper powder - ½ tsp
- Red chilli powder - ½ tsp
- Salt - ½ tsp / to taste
- Rice - as required; boiled
- Prepared noodles - as required
- Prepared sauce - as required
- Green onion - as required; chopped
For Noodles:
- Spaghetti - 350g; boiled
- Oil - ¼ cup
- Garlic - 1 tbsp; chopped
- Bell pepper - 1 cup; julienned
- Cabbage - 1 cup; julienned
- Carrot - 1 cup; julienned
- Hot sauce - 1 tbsp
- Soy sauce - 1½ tbsp
- Black pepper powder - ½ tsp
- Salt - to taste
- Green onion - as required; chopped
Heat oil in a pan, add garlic and cook for a minute. Add ketchup and cook for another 2-3 minutes.
Add soy sauce, hot sauce, chilli garlic sauce and cook for 1-2 minutes.
Add vinegar, black pepper powder, red chilli powder and salt. Mix well.
Fry K&N’s Fiery Fingers as per instructions on pack.
Add K&N’s Fiery Fingers to the sauce. Coat well and set aside.
On a platter, spread a layer of boiled rice, dallop of prepared sauce and top with noodles and K&N’s Fiery Fingers.
Drizzle some more sauce and sprinkle green onion. Singaporean Rice is ready to serve.
For Noodles:
In a pan, heat oil and sauté garlic for a minute. Add bell pepper, cabbage, carrot and sauté for another 2 minutes over high flame.
Add hot sauce, soy sauce, spaghetti and toss well.
Add black pepper powder, salt and mix well. Garnish with green onion. Set aside.
- Mayonnaise - 1 cup
- Ketchup - ½ cup
- Mustard paste - 1 tbsp
- Black pepper powder - ¼ tsp
- Salt - ¼ tsp
- Vinegar - 1 tbsp
Add all the ingredients in a bowl, mix well and set aside.