Name: Bangladishi Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 150g thin vermicelli rice noodles; 3 tablespoons oil, divided; 2 cloves finely sliced garlic; 1 onion, finely chopped; 2 green chillies, finely chopped; 1 teaspoon turmeric; 1 teaspoon curry powder; 2 eggs; 1 teaspoon salt (or to taste); 1/4 cup chopped cilantro + more for serving; 1 tablespoon fresh lemon juice + more to serve

Asian

Colander

Wooden spoon

Spatula

Bring a pot of water to a boil and then add the vermicelli. It only needs to cook for 3 - 4 minutes as it is so thin. When cooked, pour it into a colander and rinse with cold water.

Heat 2 tablespoons of the oil in the pan you used to cook the vermicelli over medium high heat. When visibly hot, add the chopped onion and fry until soft and lightly browned. Add the green chillies and garlic slivers and fry for a further minute or so.

Add the turmeric and curry powder along with the final 1 tablespoon of oil. Stir into the onion mixture and cook about 1 minute.

Crack the eggs directly into the pan and use a wooden spoon or silicon spatula to scramble.

Add the cooked noodles to the pan along with the salt, chopped cilantro and lemon juice. Toss it around until well mixed and heated through.

Season with additional salt to taste and top with more cilantro and lemon wedges (if desired) and enjoy.

Keep leftovers stored in an airtight container in the fridge for 4-5 days. You can reheat the noodles to serve warm or enjoy them cold straight out of the fridge.

Bangladishi Noodles

Utensils needed:

Overview

Category

Cuisine

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