toodle - noodle - for 2rating:
Change to suit yourselves.
1 small tin chopped tomato.
2 chopped small green chillies (without seeds)- or 2 pinches chilli flakes.
1 small chopped onion.
1 Diced Courgette.
2 teaspoons of grated ginger.
1 teaspoon fish sauce or just add salt if preferred.
1 teaspoon Japanese dark Soya sauce.
1 squirt of Worcester sauce.
2 teaspoon sugar.
1 good squirt of lemon juice.
3 Chopped mushrooms.
1 grated carrot.
2 dessert spoons cheap olive oil.
1 bag of bean sprouts, optional but give a nice crunch.
1 small chopped garlic clove (optional).
2 teaspoons of tomato paste.
3 dessert spoons of Waitrose Salsa Relish or similar.
2 tea spoons oyster sauce.
1 tea spoon thyme (fresh or dried).
2 Amoy 150gm medium Straight to Wok noodles (or noodles of choice).
20 or a pinch mustard seeds.
3 cardamon seeds.
5 or so fennel seeds.
half a chopped red pepper.
Put the olive oil in the Wok or pan, heat on high.
Throw in the mustard seeds, when the seeds start to crackle add:
the onion, chillies, red pepper, garlic, ginger, fish sauce, soya sauce,worcester sauce, tomato paste,thyme,
fennel seed, grind some peppercorn over it all.
Turn the heat down and cook gently for about 3 mins.
Add the chopped mushrooms, and diced courgette stir well and leave to cook slowly for a further 5 minutes.
Now add the tinned or fresh tomato with half a glass of water, turn up the heat till it bubbles gently.
Add the sugar, lemon juice, oyster sauce, cardamon seeds, leave to simmer for 10 mins.
Add the grated carrot and the noodles, stir well, simmer for 5 minutes.
Add water if too thick.
About 2 minutes from serving add 2 or 3 handfuls of bean sprouts and stir in.