Stir-fried Pasta Sri Lanka style
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Ingredients
400-500 g pasta
4 eggs 4-5 Tbsp of olive oil or coconut oil 30 g of butter spices: 4 or 5 pieces garlic, minced small piece of ginger, chopped small piece of cinnamon, broken some curry leaves 3 cloves 4 seeds of cardamon 5 g of mustard seed 4-5 green chilis fine-cut vegetables: - 50 g green leaks (green parts) - 50 g cabbage, 75 g carrots 4 capsicum - salt, amount as you wish |
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Preparation
When boiling the pasta put in no less than 1 1/2 tablespoons of salt.
Heat the oil in a wok or thick bottom pan to a high heat
and first add the mustard seeds and sauté for half a minute.
Heat the oil in a wok or thick bottom pan to a high heat
and first add the mustard seeds and sauté for half a minute.
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Then add the ginger and curry leafs and garlic together and fry for another minute.
Add beaten eggs and mix and fry well over a high heat around one and a half minutes.
Then add the fine-cut vegetables all at once plus a teaspoon salt
After the vegetables are 40% ready-cooked in the wok, stir in the boiled pasta.
Mix well with vegetables. Last, add the capsicum and a piece of butter and stir for another 2-3 minutes over a lower heat.
The Sri Lanka style fried pasta is now ready to serve. Bon appétit!
Add beaten eggs and mix and fry well over a high heat around one and a half minutes.
Then add the fine-cut vegetables all at once plus a teaspoon salt
After the vegetables are 40% ready-cooked in the wok, stir in the boiled pasta.
Mix well with vegetables. Last, add the capsicum and a piece of butter and stir for another 2-3 minutes over a lower heat.
The Sri Lanka style fried pasta is now ready to serve. Bon appétit!
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