C I T B A I R I T S G B E H T D E P P H S I N B N F E A E S E V O M E R E O I B A E R I I H A A F O U L C T M T R L S H O T O S T L O A N E E L I A I M I R T O N C G T M D T K D T L B N S B R N E S M G A I J I R H G H L D C E M H U M E G W A U L E I M O E E E A T E R R D S A O S M A L L T S T R T N S N E G M U T T N T O I E P T C O O K L N P N H Y L N I H T K O I E L L E I L I P A I A G I M M C O M E E N N S H S D E R C Y J L H A N B L E O P S R D I G P H U P I S P S U W S R E T E F A N T E T B E N S F S A I R L D H R R L S C A I E I S N E N F T T P F O A O E A M S W S N S G W R E D I N R C N M S U I T A N A E G O M N A D D I T I O N S D L MANGO FRY NOODLE (Word Search Version) Printed from COOKS.COM 1 fresh mango, in small cubeS 1 red onion, chopped 2 thinly chopped bacon 1 packet of softened Thai noodles salt, pepper to taste 1 egg In a skillet, heat 3 tablespoons of oil. Fry the egg with the chopped onion until fragrant, then add bacon. Stir in the (behoon) noodle and continue to cook 3-4 minutes. Remove from heat. Add the mango. Additions: Chopped chili, spring onions, and lime may be optionally added. Taste and adjust seasonings, if desired. Submitted by: magdelene |