Continental Egg Noodles Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onions | 2 , finely chopped | |
| Green onions | 2 Small, finely chopped | |
| Curry powder | 3 Tablespoon | |
| Cumin | 1 Teaspoon | |
| Chicken stock | 3 Cup (16 tbs), heated | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Coconut | 1/2 Cup (16 tbs), grated | |
| Egg noodles | 1 Pound | |
| Plain yogurt | 1/2 Cup (16 tbs) | |
| Sesame seeds | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat butter in large skillet.
Add both onions and cook 3 to 4 minutes over low heat.
Stir in curry and cumin; continue cooking 3 to 4 minutes.
Add chicken stock, season and bring to boil.
Cook 15 minutes over low heat.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add raisins, coconut and noodles; simmer 2 to 3 minutes.
Stir in yogurt and top with sesame seeds.
Add both onions and cook 3 to 4 minutes over low heat.
Stir in curry and cumin; continue cooking 3 to 4 minutes.
Add chicken stock, season and bring to boil.
Cook 15 minutes over low heat.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Add raisins, coconut and noodles; simmer 2 to 3 minutes.
Stir in yogurt and top with sesame seeds.
Chef
