Continental Egg Noodles
|Butter||45 Milliliter (3 Tablespoons)|
|Onions||2 , finely chopped|
|Green onions||2 Small, finely chopped|
|Curry powder||45 Milliliter (3 Tablespoons)|
|Cumin||5 Milliliter (1 Teaspoon)|
|Chicken stock||750 Milliliter, heated (3 Cups)|
|Cornstarch||30 Milliliter (2 Tablespoons)|
|Cold water||45 Milliliter (3 Tablespoons)|
|Golden raisins||125 Milliliter (1/2 Cup)|
|Grated coconut||125 Milliliter (1/2 Cup)|
|Broad egg noodles||1 Pound, cooked (500 Grams,1 Package)|
|Plain yogurt||125 Milliliter (1/2 Cup)|
|Sesame seeds||1 Teaspoon|
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.