Cur­ried noo­dle boxes

SERVES 4 PREP AND COOK TIME 20 MIN­UTES

The Australian Women's Weekly - - Contents -

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

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