Piquant egg and noodle dish

Recipe from: 7/5/1990 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 250
    g
    ribbon noodles
  • 1
    large onion, chopped
  • 1
    green pepper, cut in strips
  • 1
    red sweet pepper, cut in strips
  • 250
    ml
    black mushrooms, sliced
  • 1
    clove of garlic, crushed
  • salt and pepper to taste
  • 2
    ml
    sugar
  • 15
    ml
    vinegar
  • 100
    ml
    white wine
  • 15
    ml
    tomato-mustard sauce
  • 50
    ml
    sultana chutney
  • 5
    ml
    Worcestershire sauce
  • 3
    ml
    thyme
  • 8
    eggs, hard-boiled and halved
 

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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