Vegetable noodles malay-style
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Small okra |
| 100 | grams | Baby courgettes thinly sliced |
| 225 | grams | Egg noodles |
| 2 | tablespoons | Dark sesame oil |
| 1 | Garlic clove; crushed | |
| ½ | small | Fresh chilli finely chopped |
| 2 | Spring onions; sliced | |
| 1 | tablespoon | Black-bean sauce |
| 100 | grams | Beansprouts |
| 1 | small | Bunch of chives; chopped |
| Coriander leaves to garnish | ||
Directions
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