Vegetable noodles malay-style

Yield: 2 Servings

Measure Ingredient
100 grams Small okra
100 grams Baby courgettes thinly sliced
225 grams Egg noodles
2 tablespoons Dark sesame oil
1 \N Garlic clove; crushed
½ small Fresh chilli finely chopped
2 \N Spring onions; sliced
1 tablespoon Black-bean sauce
100 grams Beansprouts
1 small Bunch of chives; chopped
\N \N Coriander leaves to garnish

Serves 2-3

A wonderful medley of interesting vegetables, some egg noodles, and oriental flavours of black bean, sesame, garlic and chilli. This is blissful food at any time of the year.

Steam the vegetables until tender and set aside. Cook the egg noodles for 4-5 minutes in boiling, salted water, stirring occasionally.

Drain. Heat the oil and quickly stir-fry the garlic, chilli and spring onions. Stir in the black-bean sauce. Add the noodles to the pan and toss in the mixture, then add all the vegetables and the chives, and stir-fry until they are heated through and tender, but still slightly crisp. Serve at once, garnished with coriander leaves.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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