| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
|
Super1 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Fresh egg noodles |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Onions; diced |
| 2 |
|
Cloves garlic; crushed |
| 2 |
ts |
Finely chopped fresh coriander root |
|
|
(optional) |
| 2 |
sm |
Fresh red chillies; seeded and finely |
|
|
Chopped |
| 2 |
ts |
Curry powder |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cardamom |
| 1 1/2 |
c |
Coconut milk |
| 2 |
tb |
Coarsely chopped fresh coriander |
INSTRUCTIONS
1. Cook noodles in boiling water in a large saucepan, following packet
directions. Drain, rinse under hot water and place in a large serving bowl.
2. Heat oil in a saucepan over a medium heat. Add onions and cook,
stirring, for 5 minutes or until onions are tender. Add ' garlic,
coriander, chillies, curry powder, cinnamon and cardamom. Cook, stirring,
for I minute or until fragrant.
3. Stir in coconut milk. Bring to the boil. Reduce heat. Simmer, uncovered,
for 5 minutes. Remove pan from heat, pour sauce over hot noodles and toss
to combine. Sprinkle with fresh coriander and serve immediately.
Recipe by: Super Food Ideas (Aussie Magazine)
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