A slightly spicy, predominantly savoury texture fiesta, these Singapore noodles are a satisfying quick midweek meal. Packed with protein from the seaweed, greens and peanuts, the recipe can be made vegan or include prawns if you prefer.
Time: 20 minutes
1 clove garlic
2 cm piece ginger
1 red chilli
1 small white onion
1 red pepper (or mix of coloured peppers)
Handful tenderstem broccoli
2 handfuls mixed chopped mushrooms
100g baby sweetcorn
1 packet cooked prawns (optional)
200g egg noodles or rice vermicelli noodles if you prefer
50g unsalted peanuts
120ml soy sauce or tamari
2 tbsp curry powder
1 tsp sugar
Heat oil in a deep frying pan or large wok. Dice garlic, chilli and ginger and saute briefly.
Finely slice onions and pepper into strips and add to the pan. Chop broccoli into 2cm lengths and toss in with the other veg.
Add curry powder and stir through.
Boil noodles to packet instructions, rinse and drain.
Combine soy sauce with 300ml water and sugar.
Add peas, spinach, prawns if desired, cooked noodles and soy sauce mix. Stir and leave to gently simmer until most of the liquid has been absorbed by the noodles.
Serve topped with peanuts and Furikake.
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