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Also works a treat with: Dried egg noodles or spaghetti
Book: Curry Legend Club Recipes (p60)
Goes great with: Green chutney (p201) and onion salad (p176) from How to be a Curry Legend
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These fried noodles are a popular breakfast dish in South India, but of course, curry-spiced noodles make a great meal at any time of the day! Frying the dry semiya (vermicelli) in advance adds a deep, nutty flavour, and helps to keep the noodles separate in this really easy and satisfying Curry Legend meal.
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- 500g diced chicken (thighs are best) or use paneer for a veg version
- 2 carrots
- 100g peas (fresh or frozen)
- 15g bunch of coriander (optional)
- 1 onion
- 2 tomatoes
- 1 lemon
- 50g unsalted cashew nuts or flaked almonds
- 250g dried vermicelli pasta
- Mixing bowl
- Large lidded pan
Curry Legend Club Recipes
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Product Rating (1):
Very simple to make and really tasty - has become a firm family favourite!
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It's great to hear that this yummy Curry Legend club recipe is a favourite in your household, Tristan!