Vegetarian Singapore noodlesby J Jones |
| Preperation time: 10 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
| 250g medium egg noodles, cooked; 3 tbsp sunflower oil; 1 clove garlic, finely chopped; 3cm piece fresh root ginger, peeled and grated; 1 tbsp medium Madras curry powder; 1 tbsp granulated sugar; 2 tbsp light soy sauce; 4 large eggs, lightly beaten; 2 carrots, peeled and cut into matchsticks; 1 red pepper, deseeded and cut into matchsticks; 6 spring onions, trimmed and diagonally sliced; 2 red chillies, deseeded and finely chopped. |
| Recipe Method |
| Heat 1 tablespoon of the oil in a wok or frying
pan. Add the garlic and ginger and cook for 1 minute. Add the curry
powder and cook for a further minute. Add 300ml of water and bring to the boil. Simmer for about 3 minutes and then add the sugar and soy sauce. Pour into a jug and set aside. Rinse and dry the wok. Heat about 1 tablespoon oil in a frying pan and make 4 omelettes with the beaten eggs. Cut the omelettes into thin strips and set aside. Heat the remaining oil in the wok and stir-fry the carrots for 1 minute, and then add the pepper, spring onion and chillies and stir-fry for another 2 minutes. Add the cooked noodles and sauce and cook until hot. Add the the omelette strips and serve. |
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