IDIYAPPAM

225 g (8 oz) rice sticks or vermicelli
4 T oil
50 g (1/3 cup) cashew nuts
1/2 onion, chopped
3 eggs
150 g ( 1 cup) fresh or frozen peas
10 curry leaves
2 carrots, grated
2 leeks, finely shredded
1 red capsicum (pepper), diced
2 T tomatoe sauce
1 T soy sauce
1 tsp salt

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Soak the rice sticks in cold water for 30 minutes, then drain and put them in a saucepan of boiling water. Remove from the heat and leave in the pan for 3 minutes. Drain and refresh in cold water.
Heat 1 T of the oil in a frying pan and fry the cashews until golden. Remove, add the onion to the pan, fry until dark golden, then drain on paper towels. Cook the eggs in boiling water for 10 minutes to hard-boil, then cool immediately in cold water. When cold peel them and cut into wedges. ( I like mine grated over top). Cook the peas in boiling salted water until tender.
HEAT THE REMAINING OIL IN A FRYING PAN AND BRIEFLY FRY THE CURRY LEAVES. ADD THE CARROT, LEEK AND PEPPER AND STIR FOR 1 MINUTE. ADD THE TOMATO SAUCE, SOY SAUCE, SALT AND RICE sticks and mix, stirring constantly to prevent the rice sticks from sticking to the pan.
Serve on a platter and garnish with the peas, cashews, fried onion and egg wedges.

Serves 4