“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.”
- 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
- 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!