Mandalay Curry Noodles

Instructions

Make the curry

1. In a medium pan, heat the chilli oil and once hot, add the onions and garlic with a pinch of salt. Sauté on medium heat until translucent and soft.
2. Reduce heat to medium-low and add red chilli powder, turmeric powder and cook until the spices are fragrant. Add the chopped tomatoes, cover and cook until soft.
3. Add the tomato paste and just enough water to make a smooth, thick curry. Cover and cook on medium-low heat for about 30-45 minutes, stirring every once in a while and adding water if the curry is too thick.
4. Add the chickpeas, and using the back of a spoon, mash them coarsely into the curry. Add more water to dilute to a thick, curry-like consistency.
5. Remove from heat and stir in the chopped cilantro.

Cook the noodles

1. Bring the pot of water to a rolling boil. Season with salt till it tastes like sea water.
2. Add the noodle cakes and cook until soft. 1 minute before you'll need to drain the noodles, add the coarsely chopped cabbage into the boiling water.

Assemble

1. Drain and divide the freshly cooked noodles between two bowls. Top with some curry (a little goes a long way, so mix, then add more if you need it)
2. Top with lemon juice, toasted chickpea powder, crushed peanuts, spring onion, jalapeno to preference. Toss and stir everything together until combined.
3. Serve hot and enjoy