VEGGIE SINGAPORE NOODLES (Serves 4)

INGREDIENTS:

500g vermicelli rice noodles or roughly 250g dried noodles; 4tbsp vegetable oil; 4 large eggs, beaten with a pinch of salt; 1 medium carrot, peeled and finely cut into matchsticks; 1 sweet pepper, thinly sliced; 100g baby corn, thinly sliced; 100g mangetout, thinly sliced; 1 medium onion, thinly sliced; 3tsp curry powder; 1tsp chilli powder (mild/medium/hot) (optional); 1tsp garlic powder; 4tsp light soy sauce; 2tsp toasted sesame oil; Sea salt and white pepper; 2 spring onions, thinly sliced

METHOD:

1. Soak noodles in a heatproof bowl of boiling water for a minute, strain. 2. Heat two tablespoons of the vegetable oil in a wok or frying pan over a high heat, add the beaten eggs and fry for a minute on each side, without stirring, until they set like an omelette. Transfer to a plate. Cut into thin strips. 3. Heat one tablespoon of the oil in the pan over a high heat, add the carrot, pepper, baby corn and mangetout with a splash of water and fry for a minute. Transfer to a plate. In the same wok or frying pan add the remaining tablespoon of oil, then add the onion with a splash of water, the curry powder, chilli powder and garlic powder and fry for a couple of minutes over a high heat.

4. Toss in the cooked vermicelli and put all the vegetables back in the wok or pan. Toss again so everything is evenly distributed. Add the soy sauce, sesame oil and egg strips and keep frying and tossing until the noodles change to a golden yellow colour. Taste and season with salt and pepper as needed, add the spring onions and serve.