Vegetarian Singapore noodlesby J Jones
|Preperation time: 10 mins
Cooking time: 15 mins
|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.
|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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