Spicy curry flavoured noodles – a total “ChIndian” (Chinese – Indian) cooking recipe, with chilies, garlic, and ginger.
- 100g thin egg noodles Click here to buy
- 2 teaspoons sesame oil –divided
- 1 egg
- pinch salt
- 4 cloves garlic, minced
- 1’ ginger, peeled and minced
- 1 green chili, chopped fine
- 6 baby corn, about 50 grams, sliced thinly along diagonal
- 10-12 pieces snow peas, about 50 grams, sliced in half along diagonal
- 2 baby bok choy, sliced into ½” pieces along diagonal
- 1 teaspoon salt -divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons curry powder – divided
- 1 tablespoon light soya
- 3 tablespoons water
- 1 spring onion, chopped into thin 1 ½ inch matchsticks
- 4 tablespoons coriander, chopped (cilantro)
- 3 tablespoons corn oil or safflower oil -divided Click here to buy Safflower Oil
- Heat water in a saucepan to boiling. Boil noodles as per packet direction or until just soft (about 3 minutes for thin egg noodles).
- Drain noodles and combine noodles with one teaspoon of the sesame oil in a mixing bowl.
- Beat egg with a pinch of salt and remaining 1 teaspoon sesame oil.
- Heat 1 tablespoon oil in hot wok, pour egg and swirl to form a large thin omelet. When omelet is done, in about 2 minutes, fold in half and remove from pan. Cut into thin strips and keep aside.
- Wipe wok and heat remaining 2 tablespoons oil in wok. Add garlic, ginger and green chilies and stir fry for one minute until fragrant.
- Add baby corn, snow peas, bok Chou, and red peppers. Add ½ teaspoon salt, pepper, and 1 tablespoon of the curry powder, 1 teaspoon soya sauce, and 3 tablespoons water. Stir fry vegetables for 1 minute. Cover vegetables for another minute and allow to cook in the steam.
- Add noodles, spring onions, freshly chopped coriander, remaining salt and remaining curry powder. Toss until vegetables and noodles are well combined, and noodles are heated through about 1 minute.
- Garnish with fresh coriander and serve hot.
Curry powder is a critical ingredient for flavour along with ginger and garlic. Curry powders have different levels of chili (heat) in them, so start with 1 1/2 tablespoons. You can choose what vegetables you would like to add – any of the vegetables can be substituted in this dish with what you have at hand – crunchy broccoli or zucchini would go well. I prefer egg noodles because they don’t get sticky, but this street food creation is usually made with rice noodles. Feel free to substitute them in. Green chilies can be substituted with jalapenos or red chilies.