Ingredients:
( Serves 2)
4 large tomatoes, diced
3-4 tbsps vegetable oil
1 medium onion, sliced in julienne
1" piece of ginger, peeled and grated
2 cloves garlic, minced
1 fresh Thai or Finger chile, minced (optional)
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp salt
1 Tbsp fish sauce
Fresh coriander for garnish
300 gms egg noodles
Method:
( Serves 2)
4 large tomatoes, diced
3-4 tbsps vegetable oil
1 medium onion, sliced in julienne
1" piece of ginger, peeled and grated
2 cloves garlic, minced
1 fresh Thai or Finger chile, minced (optional)
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp salt
1 Tbsp fish sauce
Fresh coriander for garnish
300 gms egg noodles
Method:
- Heat the oil in a pan and add the onions. Cook until softened; about 5 minutes.
- Now add the ginger, garlic and chile pepper. Stir for about 2 minutes.
- Add the turmeric and coriander powder, stir once or twice, then add the tomatoes and the fish sauce.
- Cook gently for about 15 minutes, until the tomatoes have broken down. Taste for salt - the fish sauce is salty, so you may or may not need more.
- Cook the egg noodles in boiling salted water for about 2-3 minutes, until ready. Drain and mix with the sauce.
- Serve garnished with coriander leaf.