Name: Tomato and cumin noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Family
Ingredients: 45 ml vegetable oil; 1 star anise; 5 ml cumin seeds; 2,5 ml szechuan peppercorns; 1 cinnamon stick; 1 cardamom pods; 1 onion chopped; 500 g cherry tomatoes; 15 ml fresh ginger minced; 2 garlic cloves, finely chopped; 10 ml soy sauce dark; 10 ml sugar; 15 ml vinegar white wine; salt; 500 g thick egg noodles

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Ingredients (15)

45 ml	vegetable oil
1	star anise
5 ml	cumin — seeds
2,5 ml	szechuan peppercorns
1	cinnamon — stick
1	cardamom pods
1	onion — chopped
500 g	cherry tomatoes
15 ml	fresh ginger — minced
2	garlic — cloves, finely chopped
10 ml	soy sauce — dark
10 ml	sugar
15 ml	vinegar — white wine
	salt
500 g	thick egg noodles

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Method:

1. Heat the oil in a wok, then add the star anise,
cumin seeds, peppercorns, cinnamon and cardamom. Stirfry until the spices release
their aromas. Remove the spices form the wok (don’t worry if you can’t remove all the cumin seeds), then add
the onion and tomatoes and stirfry until the toma toes begin to burst and break down (about 10 minutes).

2. Once the tomatoes are soft, add the ginger, garlic, soy sauce,
sugar and vinegar, then season with salt. Allow the sauce to simmer gently for
5 minutes.

3. Boil the noodles in salted water, then
serve in bowls with the sauce
spooned on top.