We had Singapore noodles in South of India, after being just a few days in the country. These first few days we were a bit reluctant to try the street food. Especially in this town where all small eateries were located on a very busy street with plenty of traffic (cars, trucks, cows, goats, people and what have you!). But we found one little place where you could sit inside and it looked clean enough too. The waiter was very friendly and he recommended us to try the noodles. However we just couldn’t believe our eyes when he walked outside with two empty plates and had the guy from the food stall on the street next to our eatery to fill up the plates from his huge wok! We had no choice but to eat it and it was (off course) just fantastic and (off course) we experienced no health issues afterwards!
Eric has written down this fun travel anecdote and others which will be published as a book! How cool is that?! He is so excited and I am so proud of him! The book is called ‘Look sir, a bird’ and is in Dutch. From next week Friday you can purchase it here. He also has a Facebook page which is in both Dutch and English.

Serves 4

500g Chinese rice noodles
100g carrots, Julienne (cut like matchsticks)
150g green beans, cut in two
2 tbsp sunflower oil
1 onion, chopped
1 bunch of spring onions, sliced
2 garlic cloves, minced
1 tbsp curry powder
2 tsp red chili flakes (or powder)
300g quorn (or tofu)
1 tbsp honey
1 tbsp soy sauce
150g beans sprouts
Salt and pepper

Boil the noodles according to the instructions on the package. Drain and set aside. Meanwhile, blanch the carrots and beans (add to boiling water for 3 minutes and then let cool off in cold water).
Heat the oil in a wok. Gently fry the onion and garlic for a couple of minutes. Add the curry powder and chili flakes and stir to combine. Add the quorn and stir again to combine so the quorn is well coated. Add the cooked noodles and the blanched vegetables. Combine all with two wooden sppons. Add honey, soy sauce and bean sprouts and combine. Season with salt and pepper. Let it all heat through and served in individual bowls.

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