Spicy Potato and Tomato Stir-Fry with Noodles

1.Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

2.Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.

3.Add the thinly sliced potatoes to the hot oil in a single layer. Fry them, stirring occasionally, until they are golden brown and crispy on the outside but tender inside, about 8-10 minutes. Remove the potatoes with a slotted spoon and drain on paper towels. Set aside.

4.In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onion and sauté until translucent, about 3 minutes.

5.Add the minced garlic, ginger, and sliced green chilies. Stir-fry for 1-2 minutes until fragrant but not burnt.

6.Add the chopped tomatoes, red chili powder, turmeric, ground cumin, and tomato paste. Cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 5-6 minutes.

7.Season the tomato mixture with salt, freshly ground black pepper, and soy sauce. Stir well to combine.

8.Add the crispy potatoes back into the skillet and gently toss to coat them evenly with the spicy tomato sauce.

9.Add the cooked noodles to the skillet. Using tongs or two large spoons, gently toss everything together until the noodles are well coated with the sauce and heated through, about 2-3 minutes.

10.Taste and adjust seasoning if needed. Remove from heat.

11.Transfer the stir-fry to serving plates. Garnish with chopped fresh cilantro and sprinkle with sesame seeds if using.

12.Serve immediately while hot, ideally with a side of cooling yogurt or a fresh salad to balance the spiciness.