Tue, 10 October 2017
Serve 4
Ingredients
· 300 gm Vermicelli
· 4-5 spoon of vegetable oil
· 2 cloves of garlic finely chopped
· 1 tbsp finely chopped root ginger
· 1 medium onion chopped in small pieces
· Any crunchy vegetables finely chopped, eg carrots,2 florets of cauliflower, green beans, red pepper, 4-5 bottons of mushrooms, spring onions
· ½ a cup of frozen pees
· 4tbs of tin tomatoes or 5-6 fresh tomatoes
· Salt to taste
· 2-3 cardimon pods and small piece of cinnamon stick ground together (opt)
· 1 tsp cumin and coriander powder mix
· Splash of soy sauce
· 1-2 green chillies thinly cut (optional)
· 1 tbsp of lime or lemon juice
· Handful of chopped coriander
Method
Boil noodles in hot water. When its cooks, drain the water, toss with little bit of veg oil and put it aside
Heat the oil in a wok and add onion with salt. Add tomatoes, cook until they become soft.
Add rest of the vegetables with fresh chillies, masalas, and soy sauce and just toss it for 1-2 minutes.
Add the noodles and toss it. Add lemon juice and freshly cut coriander and serve hot or cold.
