Spicy Singapore Noodles
Spicy curry flavoured noodles – a total "ChIndian" (Chinese – Indian) cooking recipe, with chilies, garlic, and ginger.
2 teaspoons sesame oil ( divided )
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
1/2 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 )
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...
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