Gujerati spiced noodles

My previous blog post attests to my very big lunch today at the Menier Chocolate Factory. I didn't fancy much for dinner, which also meant I didn't want to spend ages cooking. Gipsy Spread had only had a take away sandwich for lunch, so clearly needed feeding. I decided upon the quick, simple, but fiery and fierce Gujerati vegetable noodles for dinner.


We had yoghurt for a lovely coriander and chilli raita to accompany Gipsy Spread's noodles (alongside his sausages). Yes, this really is a meal!


What you will need
1 onion
150g sweetcorn
150g green peas
4 green chillis
200g vermicelli
1 tea spoon mustard seeds
1/2 tea spoon asoefetida
1 1/2 tea spoons tumeric
1/2 tea spoon chilli powder
1/2 tea spoon garam masala
Fresh coriander
1 fresh lemon
1 table spoon pomegranite pearls (optional)
1 tablespoon cashew nuts (optional)


To start the dish, place a table spoon of oil on to heat. When warmed through, add the mustard seeds and the asoefetida. Cook for a minute or two before adding the onion, finely chopped. Soften for 5 minutes, then add the chopped green chillies for a minute.


Meanwhile, make sure the sweetcorn and green peas are cooked and slightly soften the vermicelli in the boiling water for 3-4 minutes. Drain everything very well.

Add the tumeric and chilli powder to the onion and chilli mix and top with the noodles and vegetables. Stir everything very well and coat in the spices. Add the garam masala and season with plenty of salt. Finally add the lemon juice and cahsew nuts. Stir everything through, taste and add more of what you fancy.

Serve with a garnish of fresh coariander and pearls of pomegranite.