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Tomato Noodles with Fried Egg

ingredients

serves 4
350 g (12 oz) medium-thick dried noodles
60 ml (4 tbsp) vegetable oil
2 garlic cloves, very finely chopped
4 shallots, chopped
2.5 ml (1/2 tsp) chilli powder
5 ml (1 tsp) paprika
2 carrots, finely diced
115 g (4 oz) button mushrooms, quartered
50 g (2 oz) peas
15 ml (1 tbsp) tomato ketchup
10 ml (2 tsp) tomato puree
salt and freshly ground black pepper
butter for frying
4 eggs

method

1. Cook the noodles in a saucepan of boiling water until just tender. Drain, rinse under cold running water and drain well.

2. Heat the oil in a wok or large frying pan. Add the garlic, shallots, chilli powder and paprika. Stir-fry for about 1 minute, then add the carrots, mushrooms and peas. Continue to stir-fry until the vegetables are cooked.

3. Stir the tomato ketchup and puree into the vegetable mixture. Add the noodles and cook over a medium heat until the noodles are heated through and have taken on the reddish tinge of the paprika and tomato.

4. Meanwhile melt the butter in a frying pan and fry the eggs. Season the noodle mixture, divide it among four serving plates and top each portion with a fried egg.

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