Ingredients
The following ingredients have 4 Servings
- 225g rice stick noodles
- 80ml (1/3 cup) vegetable oil
- 50g (1/3 cup) cashew nuts
- 1/2 onion, chopped
- 150g (1 cup) fresh or frozen peas
- 10 curry leaves
- 2 carrots, grated
- 2 leeks, white part only, finely shredded
- 1 red capsicum (pepper), diced
- 2 tablespoons tomato sauce (ketchup)
- 1 tablespoon soy sauce
- 1 teaspoon sea salt
- 3 hard-boiled eggs, peeled and cut into wedges
Instruction
- <p><b>1.</b> Soak the noodles in cold water for 30 minutes, then drain and place in a saucepan of boiling water. Remove from the heat and stand for 3 minutes, then drain and refresh in cold water.</p> <p><b>2.</b> Heat 1 tablespoon of the oil in a wok. Add the cashews and fry over medium heat until golden. Remove and set aside.</p> <p><b>3.</b> Add the onion to the wok and stir-fry for 7 minutes, or until dark golden. Remove and drain on paper towels.</p> <p><b>4.</b> Meanwhile, cook the peas in boiling water until tender. Drain and keep warm.</p> <p><b>5.</b> Heat the remaining oil in the wok over medium heat. Briefly fry the curry leaves, then add the carrot, leek and capsicum and stir for 1 minute.</p> <p><b>6.</b> Add the tomato sauce, soy sauce, salt and noodles and cook until heated through, stirring constantly so the noodles don't stick. Pile the noodles onto a platter and serve garnished with the peas, cashews, fried onion and egg.</p>
