Singapore Noodles

“Singapore Noodles was something I would always order if we went out for a Chinese but it normally comes with pork and prawns which just don’t float my boat anymore, If you want to give it a protein boost you can add a couple of eggs – Just whisk them up, push the cooked veg to one side of the pan and let them scramble.”

INGREDIENTS
  • Vermicelli noodles
  • 1 tbsp curry paste,I recommend a madras but get a mild one if you prefer.
  • 2 tbsp Tamari or soy sauce
  • 1tbs sesame oil
  • 2 garlic cloves crushed
  • 1inch piece of  chopped ginger
  • 1 carrot, peeled and sliced thinly
  • 1 red pepper cut into thin strips
  • 2 big handfuls of shredded cabbage (any cabbage you like)
  • 6 - 8  mushrooms cut into quarters.
  • 3 big handfuls of beansprouts
  • Handful of cashew nuts unsalted
  • 3 spring onions finely sliced diagonally
  • Chopped coriander to serve
METHOD
  • Cook the noodles according to the packet instructions, drain and set aside in a colander
  • Heat the oil in a wok or big sauté pan and add the garlic, ginger, carrot, pepper, cabbage, beansprouts and mushrooms - for 3 mins over a high heat whilst stirring continually.
  • Mix the curry paste and soy sauce with 100 ml of water, add to the pan and let bubble for a couple of minutes.
  • Chuck the cooked noodles in, using a fork separate the noodles to ensure they all get coated in the sauce.
  • Scatter with onions, coriander and cashews - enjoy!