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- 300 GRAM NOODLES, soaked in hot water
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2 CARROTS, cut in strips
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50 GRAM DRIED MUSHROOM, soaked and cut
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100 GRAM SPINACH, chopped
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2 CLOVES GARLIC, chopped
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BUNCH OF GREEN ONIONS, chopped
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2 EGGS, beaten
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1 TBSP SOY SAUCE
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1 TBSP SESAME OIL
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1 TBSP SESAME SEEDS
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1/2 CABBAGE, shredded
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3 TOMATOES, in wedges
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100 GRAM GREEN BEANS, blanched and halved
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1 TBSP
GREEN CURRY PASTE
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JUICE FROM 1 LEMON
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2 TBSP FISH SAUCE
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50 GRAM PEANUTS, chopped
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Make an omelet of the eggs and cut
it in strips. Stir fry the carrots, green onions and garlic 3 minutes in the
sesame oil. Add mushrooms and spinach and stir fry one minute; add noodles and
soy sauce and stir fry 2 minutes more. Arrange on a plate, spoon the omelet
strips on top and sprinkle with sesame seeds.
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Mix the cabbage with the tomatoes, green beans and peanuts. Mix, for the
dressing, lemon juice, curry paste en fish sauce well and pour this over the
vegetables. Toss the salad.
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