Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Singapore noodles
Ingredients
- 200g pack vermicelli rice noodles
- 1 ½ tbsp rapeseed oil
- 1 red chilli, deseeded and sliced
- 2 garlic cloves, finely chopped
- 1 tbsp finely chopped coriander stalks, plus leaves to serve
- thumb-sized piece ginger, finely chopped
- 1 large carrot, cut into matchsticks
- 3 spring onions, sliced lengthways
- 300g Chinese cabbage, shredded
- 200g leftover pork, cut into strips
- 1 egg, beaten
- 2 handfuls beansprouts
- 150g raw king prawns
- 3 tbsp soy sauce
- 2 tbsp apple juice
- 1 tbsp honey
- 1 tbsp fish sauce
- juice 1 lime
- 1 ½ tbsp curry powder
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