Green Singapore Noodles
SERVES 4
INGREDIENTS:
1 Red Onion (thinly sliced)
1 Broccolini Bunch (cut into bite size pieces)
2 Shallots (thinly sliced)
1-Cup Frozen Peas
½ Cup Green Beans (cut into bite size pieces)
½ Cup Coriander (roughly chopped)
4 TBLS Coconut oil (or olive oil)
2 TBLS Sesame Oil
¼ Cup Tamari
3 TBLS Water
2-3 tsp. Curry Powder
1 Egg
200g Rice Noodles (medium sized)
METHOD:
Place rice noodles in a large heatproof bowl, and cover with boiling water. Let soak for 10 minutes, drain and rinse under cold water, and set aside.
Heat 1 TBLS of coconut oil and 1 TBLS of sesame oil in a large non-stick frying pan over a medium-high heat, after a minute add the onion and sauté until clear, transfer onion to a bowl.
Throw the broccolini, beans, and peas to the pan and sauté until the veggies are tender, transfer to the bowl with onion.
Add another TBLS of the coconut oil and TBLS of sesame oil to the pan. Throw in the noodles, water, curry powder and shallots and toss to combine. Make a well in the centre of the noodles and crack the egg into it.
Whisk the egg vigorously until it begins to scramble, throw in the veggies, tamari and coriander and toss well to combine.
Serve & enjoy!