Meals On A Bud­get

In need of a lit­tle in­spi­ra­tion to spruce up your meals with­out break­ing the bank? Try th­ese canned food!

Women's Weekly (Malaysia) - - CONTENTS -

Take ho-hum canned goods and turn them to sat­is­fy­ing dishes



Prep 20 mins | Cook 10 mins | Serves 4

4 eggs, room tem­per­a­ture

3 x 85g pack­ets 2-min chicken noo­dles 425g can tuna in oil, undrained 80g baby spinach leaves,

thickly shred­ded

1 large car­rot, cut into match­sticks 1 red onion, halved, thinly sliced

1 gar­lic clove, crushed 2 tb­sps bal­samic vine­gar

⅓ cup ­nely chopped €at-leaf pars­ley

1. Place eggs in a saucepan and cover with cold wa­ter. Bring to boil on medium. Boil 8 mins. Drain. Re­fresh un­der cold wa­ter. Peel and cut into quar­ters.

2. Mean­while, place noo­dles in a large heat­proof bowl, dis­card­ing avour sa­chets. Cover noo­dles with boil­ing wa­ter and set aside 5 mins or un­til soft­ened. Drain. Us­ing kitchen scis­sors, snip into shorter lengths. Place in a large bowl.

3. Add undrained tuna, spinach, car­rot, onion, gar­lic, vine­gar and pars­ley to noo­dles. Sea­son. Toss to com­bine. Spoon into serv­ing bowls. Serve topped with egg.

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