Courgettes with Noodles recipe
information
Any courgette or member of the squash family can be used in this Oseng Oseng, which is very similar to a dish enjoyed in Malaysia, whose cuisine has strong links with Indonesia.
ingredients
450 g (1 lb) courgettes, sliced
1 onion, finely sliced
1 garlic clove, finely chopped
30 ml (2 tbsp) sunflower oil
2.5 ml (1/2 tsp) ground turmeric
2 tomatoes, chopped
45 ml (3 tbsp) water
115 g (4 oz) cooked, peeled prawns (optional)
25 g (1 oz) cellophane noodles
salt
1 onion, finely sliced
1 garlic clove, finely chopped
30 ml (2 tbsp) sunflower oil
2.5 ml (1/2 tsp) ground turmeric
2 tomatoes, chopped
45 ml (3 tbsp) water
115 g (4 oz) cooked, peeled prawns (optional)
25 g (1 oz) cellophane noodles
salt
method
1. Use a potato peeler to cut thin strips from the outside of each courgette. Cut them in neat slices. Set the courgettes on one side. Fry the onion and garlic in hot oil; do not allow to brown.
2. Add the turmeric, courgette slices, chopped tomatoes, water and prawns, if using.
3. Put the noodles in a pan and pour over boiling water to cover, leave for a minute and then drain. Cut the noodles in 5 cm (2 in) lengths and add to the vegetables.
4. Cover with a lid and cook in their own steam for 2 - 3 minutes. Toss everything well together. Season with salt to taste and serve while still hot.
2. Add the turmeric, courgette slices, chopped tomatoes, water and prawns, if using.
3. Put the noodles in a pan and pour over boiling water to cover, leave for a minute and then drain. Cut the noodles in 5 cm (2 in) lengths and add to the vegetables.
4. Cover with a lid and cook in their own steam for 2 - 3 minutes. Toss everything well together. Season with salt to taste and serve while still hot.
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
