Singapore Crunchy Vegetable and Ginger Noodles
4 people
10 minutes
5 minutes
Ingredients
- 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.
