Toast
the sesame seeds being careful that they don’t burn.
Remove from the heat and add two tablespoons of oil and some basil
leaves. Heat them again.
Add
the carrots and spring onions.
Simmer for a few minutes, than add some soy sauce and some drops of
Tabasco.
Add
the tomatoes and simmer for one more minute.
When
the sauce is ready, prepare an omelet with the eggs, turmeric and cumin.
Roll it and cut it into strips.
Boil
the noodles, drain them when still firm and turn them into the wok. Season
to taste with some more soy sauce.
The
secret to make this dish really tasty is only one - have the ingredients
cook as little as possible. Flavors, odors and consistency must be clearly
distinguishable.
400 g egg noodles
