Quick curried noodles
- February 2006
- 4 tsp balti curry paste
- 2 blocks fine dried egg noodles (about 140g)
- 4 cherry tomatoes, halved
- 4 tbsp frozen peas
- 2 fresh curry leaves
- Bring 600ml water to the boil in a medium saucepan. Stir in the curry paste and add the noodles. Cook for 2 minutes, stirring to separate the noodles.
- Stir in the tomatoes, peas and curry leaves, if using, and cook for 2-3 minutes, or until the noodles are tender. Serve in bowls and eat immediately.
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