SHOPPING LIST – MENU 78
BACON WRAPPED FISH | BEEF SATAY NOODLES | VIETNAMESE CHICKEN CREPES
FRESH PRODUCE
- Baby spinach (120g / 4.2oz)
- Mung bean sprouts (100g / 3.5oz)
- Limes or lemons (juice only) (2)
- Lebanese cucumber (1)
- Red capsicum (1)
- Spring onions (4)
- Carrots (2)
- Leek (1 large)
- Potatoes (800g / 1lb 12oz)
- Brown onion (1)
- Garlic (2 cloves)
MEAT / FISH
- Firm white fish fillets1 (4 fillets / 500g / 1lb 2oz)
- Chicken mince2 (500g / 1lb 2oz)
- Beef rump steak (500g / 1lb 2oz)
- Streaky baconGF (250g / 8.8oz)
CHILLED / FROZEN
- Cheddar cheese (75g / 2.6oz)
- Frozen mixed veggies3 (225g / 7.9oz)
GENERAL GROCERY
- Yellow mustard seeds (1 tsp)
- Hoisin sauceGF (5 Tbsp)
- Chicken stockGF (250ml / 8.5 fl.oz)
- Lite coconut milk (400ml / 13.5 fl.oz)
- Pre-cooked Singapore noodlesGF (350g / 12.3oz)
- Brown rice flour4 (60g / 2.1oz)
- Baby corn cuts (400g can / 14oz)
- Roasted, salted peanuts (130g / 4.6oz)
PANTRY STAPLES
- Milk (530ml / 17.9 fl.oz)
- Eggs (2)
- Butter (2 Tbsp)
- Peanut oil (2 Tbsp)
- Peanut butter (crunchy or smooth) (85g / 3oz)
- Sweet chilli sauce (3 Tbsp)
- Soy sauceGF (2 Tbsp)
- Fish sauceGF (1 1/2 Tbsp)
- Brown sugar (1 Tbsp)
- Plain flourGF (85g / 3oz)
- Chicken stock powderGF (1 tsp)
- Salt and pepper
1 Chicken tenderloins can be used instead.
2 Pork mince also works well.
3 Can be swapped for 1 head broccoli.
4 You can replace with plain flour if you prefer.
GF Gluten-free swaps: Make sure bacon is gluten-free. Make your own gluten-free hoisin sauce using this recipe. Use gluten-free chicken stock and rice noodles. Choose gluten-free soy sauce, fish sauce, plain flour (or cornflour) and stock powder.
