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Ingredients
Method
- 100g rice noodles
- 1⁄2 red onion, sliced
- 1 carrot, cut into matchsticks
- 1 leek, finely sliced
- 3 leaves of cabbage, shredded
- 1 tbsp veg oil
- Chives and red chilli, to serve
- For the Curry Paste
- 2 tsp medium curry powder
- 1⁄2 tsp chilli powder
- 1 tbsp light soy sauce
- 1⁄2 tsp dark soy sauce
- 1⁄2 tsp sesame oil
- Cook the noodles according to pack instructions, then drain, dry on kitchen paper, and set aside. Meanwhile, mix the ingredients for the curry paste until thoroughly combined in a bowl.
- Place the prepped veggies into a wok with 1⁄2 tbsp of oil. Stir fry until tender and cooked through, then add a tsp of oil and toss the noodles into the wok. Fry together for a minute or two, then add the curry paste and stir-fry for 30 seconds more. Serve hot in bowls, scattered with chives and chopped red chilli.
10 mins
2 serving
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