This is a great, filling and flavoursome dish originating from the Kerala area on the south western coast of India.
It can be made using rice noodles or vermicelli and works well with a wide variety of different vegetables.
Pour kettled boiled water into a saucpan, bring back to the boil and add the rice noodles or vermicelli
Remove from the heat and leave to soak in the pan for 3 minutes before draining a refreshing in cold water
Heat 1 tablespoon of the oil in a frying pan and fry the cashews until golden in colour
Remove the cashews and set aside onto some kitchen paper. Add the onions to the frying pan and fry until dark golden then remove to drain on the kitchen paper
Add freshly boiled water to the saucepan and boil the eggs for 10 minutes. While the eggs are cooking, add boiling water to a seperate saucepan and add the peas, cooking for a few minutes until tender
Once the eggs are hard-boiled, cool them straight away in cold water before peeling them and cutting into wedges
Heat the remaining oil in the frying pan and fry the fry the curry leaves for around 30 seconds.
Add the leek, carrot and pepper, stirring for 1 minute
Add the soy sauce and vermicelli, stirring well to make sure it doesnt stick to the pan
Serve, garnished with the peas, cashews, fried onions and egg
Noodles made from pasta or rice are an important source of energy from carbohydrates
The eggs and peas are good sources of protein in this dish and the variety of vegetables provide different vitamins and minerals
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