Yield: 4 servings
|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|
|2 smalls||Fresh red chillies; seeded and finely|
|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.