Mother in Law's fried noodles

Last year, there was a huge fire in our neighbourhood and we had to evacuate our home for fear the fire might spread to our block. So we spent that night with my hubby's parents in their tiny apartment. I offered to cook lunch the next day and went and bought noodles, beans and carrots. As soon as my mum-in-law saw my ingredients she went "Where is the cabbage?".
I was like" do u need cabbage?" So she sends my hubby to get some cabbage and sets me to chop everything.  Now my mum-in-law loves to cook and has some really chefy ways of cooking I have to say. She keeps a small bowl of water on her prepping table so she doesn't have to go and wash her hands every time. So I made some delicious noodles using canned tuna, under the very watchful eye of my mum-in-law.

She instructed me to cook the onions till really soft and just starting to caramelize. Next, she added carrots, " don't add too much carrot, it makes the noodles sweet", so just a small handful of grated carrots. Next went the scotch bonnet peppers, cabbage and then the tuna. Even with the tuna, she added just enough to have a taste, and also curry leaves. Don't you just love frying curry leaves? I just love the smell. Anyway, back to the noodles, then you add the tomato sauce or ketchup. Once everything is well mixed, the noodles are tossed in, a little at a time so all the noodles get well coated in the sauce. Was absolute yumm, served warm with a squeeze of lime.

Yield: 4-6

Mum-in-law's fried tuna noodles

Prep time: 15 mins Cook time: 20mins Total time: 35 mins

ingredients:

• 4pkts instant noodles ( I used Mamee curry flavour)
• 1 onion, thinly sliced
• 1-2 sprigs curry leaves
• 1/4  of a small cabbage, finely shredded
• 1/4 of a carrot, grated ( roughly 1/3 cup when grated)
• 1 can tuna
• 1 tbsp tomato sauce
• 1 flavour mix found inside the noodles packet
• 2-3 tbsp vegetable oil
• tiny bit of salt

instructions:

How to cook Mum in law's fried tuna noodles

1. Heat oil, in a wok or large saucepan or frying pan. Add onions and saute' till the onions soften and start to colour. 
2. Add the curry leaves, and scotch bonnet pepper, and stir fry for 1 minute, then add the carrot and cabbage.
3. Add a tiny pinch of salt, just to help sweat the vegetables, and cook stirring constantly, on medium-high heat. 
4. Meanwhile, bring a large pot of water to boil, with a teaspoon of salt. Break the noodles into two and three blocks and add to the boiling water cook for 2 minutes and remove and drain onto a colander. 
5. Flake the tuna and add to the vegetables, stir fry till well mixed and starts to color a little.  Add 1 packet of the flavour mix found inside the noodles packet.
6. Stir in tomato sauce, and mix it in.
7. Now, lower the heat and toss in the noodles a ladle at a time, mixing it well into the sauce before adding the next batch of cooked noodles. Once everything is tossed in,  switch off the heat.
8. Serve with a wedge of lime. 

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