Kitchen Of Yum

Ingredients

For Curried Sate noodles

• 150g Dried WholeWheat Noodles
• 2tsp Rapeseed Oil
• 1 Red pepper thinly sliced
• 1 Carrot thinly sliced
• 1tbsp ginger finely chopped
• 3 Garlic Cloves finely chopped
• 1/2 tsp cumin seeds
• 2tsp curry powder (i used massala)
• 3 tbsp peanut butter
• 1 tbsp tomato puree
• 150ml vegetable stock, made using half a stock cube
• Frozen peas

For the Egg Fried Rice

• 150g basmati Rice
• 85g frozen peas
• 1 tbsp rapeseed oil
• 1 egg, beaten
• 1 garlic clove, sliced
• 3 spring onions
• 1/2 red pepper, roughly chopped
• 1tsp Chinese five spice powder
• 100g beansprouts
• 2 tsp soy sauce
• 50g roughly chopped chorizo (optional)

Method

For the Curried Sate Noodles

1. Cook the noodles according to the packet
2. Heat the oil in a wok over a high heat
3. Stir-fry the pepper, carrot and ginger until softened, should be around 5-10 minutes
4. Add the garlic and cook for a further 2 minutes
5. While the garlic is cooking, make the stock, pour 150ml boiling water over the stock cube, then add the tomato puree and peanut butter and mix really well, leave some boiling water by the stove you will need it later.
6. add the cumin seeds and curry powder to the wok and cook for 30 seconds or until aromatic, keep the stock mix close by, it might not take very long for the curry powder to burn.
7. After 30 seconds or just before the curry powder burns add the stock mix and mix well, the stock will really thicken up, add boiling water until its the consistency you are happy with, it should be thick but not too thick and should not be runny.
8. Add the cooked noodles to the mix, then add the frozen peas.
9. Toss well then serve or wait for the rice 🙂

For the Egg fried Rice

1. Cook the rice, by rule of thumb its 175ml Water per 75g of rice, so use around 350ml water, do not add too much water and if the packet says use less, use less water, bring to the boil and simmer until the rice has absorbed all the water. once cooked turn off and leave in the pan until later.
2. Boil some water in a kettle and pour over the peas and let them sit in the boiling water until needed.
3. Heat 1/2 tbsp of oil in the wok or frying pan and stir fry the egg until cooked and scrambled, do not let it turn into an omelette, use a wooden spoon and mix to break it up. Once cooked, tip onto a plate and set aside.
4. Heat the rest of the oil in the same pan and add the chorizo if using, this will also add the flavour of the chorizo in the oil.
5. Toss in the Pepper and Spring onions and cook until the pepper starts to soften, then add the garlic and fry for 30 seconds.
6. Add the Chinese five spice powder, beansprouts, rice and drain the peas and add them to the pan, Mix well
7. Add the soy sauce and mix thoroughly, the rice should go a slightly darker colour.
8. Finally (almost there :D) add the egg and mix well,
9. Serve and enjoy, this is a very good Chinese alternative if i do say so myself 😛