Singapore Chow Mein

1 cup shredded cooked chicken (pack tight)
1 brown onion (sliced)
1 green bell pepper (sliced)
2 Tbsp olive oil
1 Tbsp Honey Curry
1 Tbsp Deep Roasted Garlic
1 Tbsp Light soy sauce
3 Tbsp chicken broth
1/2 cup bean sprouts
1/4 cup spring onion (1” pieces)
4 individual serving of thin egg noodle (al dente)


  • Combine & mix well chicken broth, soy sauce, Deep Roasted Garlic, & Honey Curry. Set aside.
  • Heat oil in wok or large skillet over medium high heat.
  • When hot, stir in onion, bell pepper for 3 minutes, then add chicken & stir for 2 minutes.
  • Now add the pre-made seasoning liquid, then add & stir fry continuously with egg noodle for 2-3 minutes.
  • Just before removing chow mein from wok, toss in bean sprouts & green onion. (keep these semi-cooked)
  • Plate this on a large platter for family style sharing.
  • Garnish w/ sprinkles of Toasted Sesame + cilantro leaves.
  • Optional to serve with chopped scramble eggs mixed in.

Delicious with fresh coconut water beverage.

Green Peas & Mushroom Pasta

1 small pack of frozen peas (defrosted)
1 basket of mushrooms (sliced)
1.5 cup of chicken broth
1 Tbsp of butter
1 Tbsp of Deep Roasted Garlic
1 Tbsp of Black Truffle Cheese
1 cup of dried orzo pasta
Handful of chopped chives


  • Boil water & cook orzo pasta to desired firmness, drain & set aside in a large bowl.
  • Heat chicken broth in a pot, add mushroom slices, then peas, stir & cook for 3 minutes.
  • Add seasoning & butter, stir & cook for 3 more minutes.
  • Remove the peas & mushrooms and toss into the bowl of orzo pasta, mix well.
  • Serve warm in individual bowls and top with Black Truffle Cheese & chopped chives.