Thursday, August 19, 2010
Fried Spicy Tomatoes Egg Noodles
500 grams fresh egg noodles
4 tablespoons cooking oil
2 (100 grams) stalks chinese greens, cut into 5 cm length
2 (20o grams) tomatoes, quartered
1 cup (50 grams) Thai bird’s eye chilies
1 stalk spring onion, cut into 2 cm lengthwise
2 stalks chinese celery, chopped finely
1/2 cup beansprouts
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons sweet soy sauce
1/4 cup hot water
Heat oil in a wok over high heat, cook chilies and tomatoes for one minute.
Toss in greens and quickly cook for 10 seconds. Add the noodles and beansprouts.
Season with salt, white pepper and soy sauce.
Add spring onion and celery. Cook for 3-4 minutes.
Add hot water. Mix well and cover for one minute.
Remove from heat, garnish with sliced tomatoes and serve warm.