INGREDIENTS
1
Carrot
3 cloves
Garlic
1
Green pepper
1
Onion, large
2 cups
Peas, frozen
1
small bunch Spring onions
1
Tblsp crushed ginger
2
Eggs
4
Tblsps soy sauce
150 g
Vermicelli rice noodles
2 tsp
Curry powder
2 tsp
Sesame oil, toasted
225 g
Paneer
3
Tblsps mirin or rice wine