Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Fresh egg noodles |
| 2 tablespoons | Vegetable oil |
| 2 \N | Onions; diced |
| 2 \N | Cloves garlic; crushed |
| 2 teaspoons | Finely chopped fresh coriander root |
| \N \N | (optional) |
| 2 smalls | Fresh red chillies; seeded and finely |
| \N \N | Chopped |
| 2 teaspoons | Curry powder |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground cardamom |
| 1½ cup | Coconut milk |
| 2 tablespoons | Coarsely chopped fresh coriander |
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) Converted by MM_Buster v2.0l.