These noodles are immersed in a tasty homemade sauce.
These noodles are delicious when eaten fresh, but, with more time to marinate, the flavour is even better the next day. Serve with plenty of lime juice and coriander.
VEGE-PACKED SAUCY NOODLES
Serves 4
1 tsp sesame oil
Two eggs, whisked
1 Tbsp oil
1 onion, sliced
2 tsp curry powder
1 Tbsp grated ginger
4 cups shredded cabbage
4 stalks broccolini, chopped
1 courgette, diced
200g egg noodles, cooked
For the sauce
¼ cup soy sauce
¼ cup water
1 Tbsp oyster sauce
2 tsp sesame oil
2 tsp fish sauce
To serve
Lime, to squeeze
Coriander, to garnish
- Heat the sesame oil in a large frying pan. Add the eggs and cook, stirring once or twice, until cooked. Remove and chop roughly.
- Heat the tablespoon of oil in the same pan. Add the onion and cook for 5 or 6 minutes, until completely softened. Stir in the curry powder and ginger.
- Add the cabbage, broccolini, and courgette, tossing and stirring until it is just cooked.
- While they cook, combine the soy sauce, water, oyster sauce, sesame oil, and fish sauce.
- Add the cooked noodles, sauce, and egg, bringing them all to the heat.
- Serve with a bit of lime and coriander leaves, if desired.
