Curried noodle boxes
SERVES 4 PREP AND COOK TIME 20 MINUTES
250g packet rice vermicelli noodles
1 tablespoon peanut or vegetable oil
2 eggs, beaten lightly
2 cloves garlic, crushed
2cm piece fresh ginger, grated
1 medium (170g) red onion, cut into thin wedges
1 tablespoon extra virgin olive oil
1 tablespoon curry powder
1 tablespoon soy sauce (see Julie’s tips)
1 tablespoon brown sugar
1 tablespoon white vinegar
1 small (150g) red capsicum, sliced thinly
2 Lebanese cucumbers (260g), seeded, sliced thinly
4 green onions (green shallots), sliced
½ cup (75g) roasted salted peanuts, optional
½ bunch coriander leaves
1 Soak the noodles according to the packet directions.
2 Heat half the peanut oil in a wok over high heat; pour in the eggs. Swirl to coat the surface of the wok. When the egg is set, transfer to a board; slice thinly.
3 Heat remaining peanut oil in the wok; stir-fry the garlic, ginger and red onion for 2 minutes or until softened. In a jug, combine the olive oil, curry powder, soy sauce, sugar and vinegar; stir to combine. Pour into the wok.
4 Drain the noodles and add to the wok. Toss to thoroughly coat the noodles with the curry mixture. Return the egg to the wok and stir with the capsicum, cucumber and green onion.
5 Divide into lunch boxes and top with peanuts and coriander. Not suitable to freeze or microwave.
MAKE THIS glutenfree Curried noodle boxes