Idiyappam with eggs, cashews and green peas
A recipe from the Good Food collection.
Ingredients
225g rice stick noodles
80ml (1/3 cup) vegetable oil
50g (1/3 cup) cashew nuts
1/2 onion, chopped
150g (1 cup) fresh or frozen peas
10 curry leaves
2 carrots, grated
2 leeks, white part only, finely shredded
1 red capsicum (pepper), diced
2 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
1 teaspoon sea salt
3 hard-boiled eggs, peeled and cut into wedges
Method
Step 1
Soak the noodles in cold water for 30 minutes, then drain and place in a saucepan of boiling water. Remove from the heat and stand for 3 minutes, then drain and refresh in cold water.
Step 2
Heat 1 tablespoon of the oil in a wok. Add the cashews and fry over medium heat until golden. Remove and set aside.
Step 3
Add the onion to the wok and stir-fry for 7 minutes, or until dark golden. Remove and drain on paper towels.
Step 4
Meanwhile, cook the peas in boiling water until tender. Drain and keep warm.
Step 5
Heat the remaining oil in the wok over medium heat. Briefly fry the curry leaves, then add the carrot, leek and capsicum and stir for 1 minute.
Step 6
Add the tomato sauce, soy sauce, salt and noodles and cook until heated through, stirring constantly so the noodles don't stick. Pile the noodles onto a platter and serve garnished with the peas, cashews, fried onion and egg.
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