SINGAPORE NOODLES

Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles. Ready-to-wok, egg-free noodles can be found in most supermarkets, usually in the Chinese food section (noodles kept in the chilled section are more likely to contain egg), but check the ingredients before purchasing.

INGREDIENTS

METHOD

300g ready-to-wok soft noodles (make sure they are egg-free) 1 tbsp sunflower oil 2 tbsp cashew nuts 6 florets of Tenderstem broccoli Handful of mushrooms, brushed clean and halved 8 sugar snap peas, halved diagonally 2 tsp mild curry powder ¼ tsp ground turmeric 2 tsp light soy sauce 1 spring onion, thinly sliced 1 small green chilli, deseeded and thinly sliced Small handful of coriander leaves, roughly torn Juice of ¼ unwaxed lemon

Place the noodles in a heatproof bowl, then pour over enough hot water to cover them. Allow them to stand for four to five minutes until they are easy to separate, then carefully drain away the hot water. Heat the oil in a large wok over a high heat. Throw in the cashews, broccoli, mushrooms and sugar snap peas, then stir-fry for three to four minutes until the vegetables appear vibrant in colour. Stir in the curry powder and turmeric. Add the drained noodles and stir-fry for another two to three minutes until the noodles are coated in the spices. Spoon in the soy sauce and cook for one further minute. Remove from the heat and scatter through the spring onion, chilli and coriander. Squeeze over the lemon juice, then serve them hot.