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Tomato Noodles

Written by yorky

Ingredients 350 gm Medium thick dried noodles 4 tblsp Vegetable oil 2 Garlic cloves, finely chopped 4 Shallots, chopped 1/2 tsp Chili powder 1 tsp Paprika 2 Carrots, finely diced 115 gm Button mushrooms, quartered 50 gm Peas 1 tblsp Tomato ketchup 2 tsp Tomato puree Salt Ground black pepper Butter, for frying 4 Eggs Method Cook the noodles in a pan of boiling water until just tender. Drain. Rinse under cold running water and drain well. Heat the oil in a wok and add the garlic, shallots, chili powder and paprika. Stir fry for 1 minute then add the carrots, mushrooms and peas. Stir fry until the vegetables are cooked. Stir the ketchup and tomato puree into the vegetable mixture. Add the noodles and cook over a medium flame until the noodles are heated through. Melt the butter in a frying pan and fry the eggs. Season the noodle mixture and divide into four portions. Place a fried egg on the top of each portion

 

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