Ingredients :
225 g/1/2 lb mie noodles 1 garlic clove, chopped
400 ml / 12/3 cups coconut milk
2 tbsp soy sauce
Cayenne pepper 3 eggs
5 g /1/4 oz dried mu err mushrooms, soaked in
water according to package instructions
3 tbsp butter
225 g /1/2 lb snow peas (mangetout), halved
2 carrots, pared into very thin slices with a peeler
4 scallions (spring onions), chopped into rings
1 red bell pepper, deseeded and finely sliced
2 tbsp chopped cilantro (fresh coriander)
2-3 tbsp bread crumbs
Cilantro (fresh coriander) leaves, to garnish
Method : Prep and cook time: 1 hour
1
Preheat the oven to 200C (400F / Gas
Mark 6).
2
Cook the noodles according to the
package instructions, refresh and drain.
3
Mix together the garlic and coconut
milk, season to taste with some of the soy sauce and some cayenne pepper and
stir in the eggs.
4
Drain the mushrooms, pat dry and
chop into fine slices.
5
Heat 1 tbsp of butter in a skillet
and fry the snow peas (sugar snaps) with 2-3 tbsp of water for 2-3 minutes. Add
the carrots and fry for a further 2 minutes.
6
Stir in the scallions (spring
onions), bell pepper, mushrooms and chopped cilantro (fresh coriander) and
season with soy sauce.
7
Place the noodles into a greased
ovenproof dish and spread the vegetable mixture on top.
8
Pour over the coconut sauce,
sprinkle with bread crumbs, dot with the remaining butter and bake for about 20
minutes.
9
Garnish with cilantro (fresh
coriander) leaves and serve.