Singapore Crunchy Vegetable and Ginger Noodles
RECIPE OVERVIEW
Ingredients
Serves: 4 people
-
1
tbsp
Curry Powder
-
2
cloves
Garlic
finely chopped -
1
-
Lime
juice only -
0.5
tbsp
Maple Syrup
-
1
-
Red Chilli
deseeded and finely chopped -
1
-
Red Pepper
thinly sliced -
2
tbsp
Sesame Oil
or other oil -
1
pinch
Sesame Seeds
-
2
tbsp
Soy Sauce
-
4
-
Spring Onions
finely chopped -
1
-
SuperValu Fresh Ginger
thumb-sized piece, peeled and finely chopped -
1
handfull
SuperValu Sugar Snap Peas
halved -
1
handfull
Toasted Cashew Nuts
-
4
portions
Wholewheat Noodles
(about 240g), or other types of noodles -
1
-
Yellow Pepper
thinly sliced
To Serve:
-
1
bunch
SuperValu Fresh Coriander
chopped
Method
- Boil the kettle. Pour the boiled water into a medium-sized pot set on a medium heat and add the noodles. Cook as per the packet instructions, which is usually 4 minutes. Drain and rinse the noodles in cold water once cooked.
- Put a wok on a high heat and add the oil. Leave the oil to warm up for 30 seconds to 1 minute, depending on your hob. Add the peppers, spring onions, garlic, chilli and ginger and cook for 2 minutes on a high heat, stirring regularly. Add the soy sauce, curry powder and maple syrup, then squeeze in the lime juice. Add the cooked noodles and stir to coat them in the curry powder. Add the sugar snaps and cook for a further 2 minutes.
- Remove the wok from the heat. Garnish with the fresh coriander, sesame seeds and/or toasted cashew nuts and serve straight away.
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