You know how we like to cook, how we like to mix it up – so this month it’s all about what dem call Fusion Cookery, or what we call making something good even better with a likkle bit of Jerk! Here’s how we do:
Pack of medium or fine egg noodles
3 cloves of garlic
2 thinly cut carrots
2 or 3 x thinly cut spring onion
¼ cabbage shredded or thinly cut
1 thinly cut green, red and yellow bell peppers
Pre-cooked jerk meat of your choice, cut into bite sizes pieces.
Heat wok/frying pan on a medium flame then add oil and cook until oil starts to sizzle.
Add ginger, garlic and jerk marinade & fry for 1-2 minutes
Add pre-cooked meat of your choice and cook for approx 3-4 mins Or you can cook from raw ensure the meat is cut thinly and increase cooking time to ensure meat is cooked thoroughly.
Add all the vegetables and cook for 2-3 mins stir to ensure they are evenly cooked.
Add the noodles and cook for a further 2 mins
Add chicken stock and cook for 2-3 minutes and stir continually to ensure everything is coated with the sauce
The noodles should be firm not mushy and the vegetables should be crunchy, but not hard.
…an’ that’s it!