Piquant egg and noodle dish

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6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

250.00 g noodles — ribbon
1.00 onion — large, chopped
1.00 green pepper — strips
1.00 red pepper — strips
250.00 ml black mushrooms — sliced
1.00 garlic — cloves, crushed
salt and freshly ground black pepper — to taste
2.00 ml sugar
15.00 ml vinegar
100.00 ml wine — white
15.00 ml tomato-mustard sauce
50.00 ml chutney — sultana
5.00 ml Worcestershire sauce
3.00 ml fresh thyme
8.00 eggs — hard-boiled, halved
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Method:

1. Cook the noodles until done, and keep warm.
2. Heat the oil in a pan and stir-fry onion, sweet peppers, mushrooms and garlic until soft and cooked.
3. Flavour with salt and pepper and add sugar.
4. Mix all the leftover sauce ingredients and add to vegetables. Simmer for 1 minute.
5. Drain the noodles and pour in a large flat serving dish.
6. Arrange the halved eggs on the cooked noodles and spoon sauce over.
7. Serve with tomato or beetroot salad.



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