Ingredients
- 225 g (8 oz) rice stick noodles
- 80 ml (2 1/2 fl oz/ 1/3 cup) vegetable oil
- 50 g (1 3/4 oz/ 1/3 cup) cashew nuts
- 1/2 onion, chopped
- 150 g (5 1/2 oz/1 cup) fresh or frozen peas
- 10 curry leaves
- 2 carrots, grated
- 2 leeks, white part only, finely shredded
- 1 red capsicum (pepper), diced
- 2 tablespoons tomato sauce (ketchup)
- 1 tablespoon soy sauce
- 1 teaspoon sea salt
- 3 hard-boiled eggs, peeled and cut into wedges
Method
1. Soak the noodles in cold water for 30 minutes, then drain and place in a saucepan of boiling water. Remove from the heat and stand for 3 minutes, then drain and refresh in cold water.
2. Heat 1 tablespoon of the oil in a wok. Add the cashews and fry over medium heat until golden. Remove and set aside.
3. Add the onion to the wok and stir-fry for 7 minutes, or until dark golden. Remove and drain on paper towels.
4. Meanwhile, cook the peas in boiling water until tender. Drain and keep warm.
5. Heat the remaining oil in the wok over medium heat. Briefly fry the curry leaves, then add the carrot, leek and capsicum and stir for 1 minute.
6. Add the tomato sauce, soy sauce, salt and noodles and cook until heated through, stirring constantly so the noodles don't stick. Pile the noodles onto a platter and serve garnished with the peas, cashews, fried onion and egg.
