For this recipe I have used egg noodles. But feel free to use rice noodles (either the thick-cut noodles; or vermicelli-thin strings). Typically, the noodles are tossed with pork, shredded omelette and prawns.
|Preparation Time||:||10 minutes|
|Cooking Time||:||15 minutes|
|Egg Noodles||300 grams|
|French Beans (cut into thin strips)||1 cup|
|Mushrooms (finely sliced)||¾ cup|
|Red Bell pepper (cut into thin strips)||½ cup|
|Yellow Bell pepper (cut into thin strips)||½ cup|
|Spring Onions (cut into thin strips)||½ cup|
|Cabbage (finely shredded)||½ cup|
|Baby Corn (cut diagonally)||12 nos.|
|Bean Sprouts||¼ cup|
|Dark Soy Sauce||3 tablespoons|
|Peanut Oil||3 tablespoons|
|Madras Curry Powder||1½ teaspoon|
|Brown Sugar||1 teaspoon|
|Garlic (finely chopped)||4 cloves|
|Ginger (finely chopped)||1 teaspoon|
|Turmeric Powder||¼ teaspoon|
|Freshly Crushed Back Peppercorns||To taste|
|1. Cook the noodles as per the instructions on the packet. Drain and keep aside
2. While the noodles are cooking, mix together the soy sauce, brown sugar, Madras curry powder, turmeric powder and pepper in a small bowl
3. Heat the oil over high heat in a wok. Add the ginger and garlic. Stir-fry for 5 seconds. Immediately add the onions and stir-fry for 1 minute. Add the French beans and cabbage and stir-fry for another minute. Now add the bell pepper, mushrooms, bean sprouts and baby corn. Stir-fry for 2 minutes. Add the noodles and the sauce mixture. Toss together. Remove from the fire and serve.
|· Cook the noodles 1 minute less than what is mentioned on the packet. This is because the noodles will continue cooking
· Avoid running the noodles under cold water as the sauce will not coat the noodles well after washing
· Can substitute the egg noodles with rice noodles.
· Soy Sauce.