Ingredients
Egg noodles, boiled and drained
2 medium sized onions
2 cloves of crushed garlic (or more if you like a lot of garlic)
1 inch of ginger (crushed)
1 and a half bell peppers finely chopped (green and red)
1 large carrot finely chopped into thin slices
Sweetcorn (if you like it)
Seasonings and spices: salt (1 tsp), pepper (quarter tsp), coriander and cumin powder (half tsp each)
Soy sauce (quarter cup)
Chilli flakes (1 tsp or more if you like it spicy)
Any type of chilli sauce (1 tbsp)
Spring onions and coriander for garnishing
Method
Boil and drain the egg noodles. Carefully wash it under cold water then set aside to drain.
Heat oil in pan and saute the garlic, ginger and onions for 5 minutes. Add the salt at this point and stir in. Now, reduce heat to lowest and simmer for 4 minutes. Remove lid and now add the cumin and coriander powders. Saute on medium heat for 2 minutes to remove any dampness from the powdered spices. Now, reduce heat to lowest again, and put lid on, allowing the mixture to simmer for 5 minutes. After 5 minutes, stir n the chopped bell peppers and carrot and saute for 2 more minutes. Place lid back on, reduce heat and allow the bell peppers and carrot to soften – this should take 5 minutes. Then, remove the lid and add the soy sauce, chilli sauce and chilli flakes. Stir well then get ready to add the king prawns. Once the king prawns have been added, stir well and allow to cook with lid on for 4 minutes on lowest heat. Now, remove the lid and add the noodles, coriander and spring onions. Stir well on high heat for about 2-3 minutes. Place lid back on for a final 2 minutes to allow all the flavours to infuse into the noodles. Remove lid and bring the heat up. Saute on high heat for one final minute, then remove the pan from the heat. The noodles are ready to serve.
The Progressive Learner 