I love making noodles but the only main reason why I don't make noodles that often, is the fact that the noodles get tangled and doesn't get equally distributed between the rest of the ingredients.

I have to say that I was kinda sleepy cooking today and I wasn't planning to cook at all. Not because I didn't sleep good enough, but because I took my hay fever medicine. This medicine makes me super tired that I feel I want to sleep all day long. Since the weather is beautiful here in Holland (>24 degrees Celsius) I have an allergy for trees and plants. I am not sure for which sort of trees or plants. i just know when I go out of the house, I have an extreme allergy. I will sneeze the whole time and my eyes feel burned. Because we all have to eat and I prefer that we eat homemade food, I decided to cook anyway.

I wasn't sure what to cook in the beginning because my youngest can't eat that spicy food, unless it is meat. My oldest loves spicy food but doesn't like meat, fish and seafood. No, he isn't vegetarian because he likes hot chicken wings and sausages. So when I want to cook something spicy, I have to cook two times. The first time spicy and the second not spicy for my kids. I am tired of cooking two times a day so from now on, the kids jsut have to eat what I made. :-D

Ingredients

Instructions

Peel the onions and garlic and remove the stalks of the chilli peppers. Grind them using a food processor. Take a wok(pan) and heat a few tablespoon of sunflower oil. Once it is heated, add the onions, garlic and chilli mix.

After 5 minutes add the chilli paste and salt according to taste.

While waiting, wash and cut the pak choi, carrots and spring onions.

Boil enough water and boil the carrot pieces in the pan for about 5 minutes. Drain and set aside.

Now add the lemon leave and ginger piece in to the wok and stir another 10 minutes on medium heat. You can also add the lemon leave and ginger at the beginning together with the onions. I decided later on that I wanted to use lemon leave and ginger.

Add the shrimps and sweet soy sauce and stir for 5-10 minutes.

Now add the carrots and pak choi in to the wok and stir for 5 minutes. Then turn of the stove or in my case, the induction cooker.

Take a large pan and add enough water. Boil the water and once it is boiled, add the noodles in to the pan. Boil them for 14 minutes. It depends what noodles you use. Mine are quite firm noodles. You can read on the package how long you need to boil the noodles.

Add the cornflour mixed with water and after the noodles are cooked, you can drain them and add them in to the wok with the spring onions. Mix well because noodles get tangled. You can use two cooking utensils to make it more easy for yourself. Stir on higher heat another 10- 15 minutes.

I like to use pak choi in noodles because it has a nice crunchy bite. Pak choi is also called bok choy. It is a Chinese white cabbage. This dish is definetely not too spicy. My youngest ate the noodles today and he usually doesn't eat spicy food. I let him eat spicy food because I think he needs to learn it. He is after all 33.33% Indonesian :-D.

OMG, I get hungry again after looking at these images!