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Burmese Noodles    Veg  HT  ACC  Myanmar  15mins

Serves 4     Hot  Vegetarian  Pasta Vegetables  Spices  Herbs  Accompaniment  Dairy Free  Burmese Burma Asia Asian

300g/11oz Rice Noodles
3 tbsp Vegetable Oil
100g/4oz Carrots, chopped
4 tbsp fresh or frozen Green Peas
2 teasp Soy Sauce
2 teasp Wine Vinegar
2 teasp Tomato Purée or Ketchup
1 teasp Chilli Powder
1 teasp Garam Masala
1 tbsp freshly chopped Coriander (Cilantro) Leaves


1. Bring a large pan of salted water to the boil, break the noodles into short lengths add to the boiling water and cook for 5-8 minutes or until just tender.

2. Meanwhile, heat the oil in a saucepan until very hot, add the carrots and peas and stir-fry for 1 minute.

3. Add the soy sauce, vinegar, tomato paste, chilli powder and garam masala and continue to cook for 5-8 minutes or until the vegetables are tender-crisp.

4. Drain the noodles well, add to the vegetable mixture and mix well. Serve hot sprinkled with the coriander.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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