Potatoes in Noodles With Chili Vegetables


  • 250g of thick fresh rice noodles

    – 2 teaspoons of ground turmeric

    – 400g of baby potatoes; cut the potatoes into half

    – 2 eggs

    – 1 tablespoon of water (one small cup)

    – 1 teaspoon of vegetable oil

    – 40g of ghee

    – 300g of onions; sliced into equal small pieces

    – 250g of tomatoes; sliced into equal small pieces

    – 150g of bean sprouts

    – 1 cup of shredded Chinese cabbage

    – 2 tablespoons of soy sauce

    – 2 tablespoons of tomato sauce (or tomato paste)

Ingredients for Chili Paste:-

  • 2 teaspoons of oelek paste

    – 2 teaspoons of dried prawn paste

    – 4 cloves of garlic cut into half

    – 4 shallots cut into half

Method of preparation:-

  • Toss the potatoes with turmeric powder in a pan. Add water to cover. Bring this mixture to boil; simmer

and uncovered until the potatoes are tender, then drain water away.

– Beat the eggs and water together in a bowl. Heat oil in a wok and cook the mixture without stirring.

remove the omelet from the wok, roll tightly and slice thinly.

– Heat ghee in a new pan or wok, toss chili paste until fragrant. Add onions, tomatoes, sprouts, Chinese

cabbage and sauces, then toss until the cabbages is just wilted.

– Add potatoes, noodles and half the sliced omelet to the mixture. Toss over heat until heated through. Top

with remaining omelet.

Methods of preparing chili paste:-

– Combine all ingredients in a bowl and blend until finely mixed.

Source by Nitthyanathan Saravanan

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