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• Vegetables
• Singapore Vegetable Noodles

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• Serves 4
• Easy
• Prep 5 mins
• Cook 10 mins
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  275 Rating(s)

Ingredients

• 250 g (9 oz) egg noodles
• 1 tbs toasted sesame oil
• 175 g (6 oz) red bell pepper, sliced
• 100 g (4 oz) shiitake mushrooms, sliced
• 75 g (3 oz) mangetout
• 75 g (3 oz) spring onions, sliced
• 100 g (4 oz) bean sprouts
• 1/2 tsp Schwartz Garlic Mill
• 1 tbs Schwartz Curry Powder Medium
• 1/2 tsp Schwartz Ginger Ground
• 1/2 tsp Schwartz Easy Chilli
• 1/2 tsp light soy sauce
• 1/2 tbs Shaoxing rice wine (or dry sherry)

A tasty noodle dish flavoured with Ginger, Chilli, Garlic and a touch of Curry Powder, ideal for a mid-week meal or packed up for lunch.

Method

Step 1

Prepare the noodles according to the pack directions, drain and rinse.

Step 2

Heat the sesame oil in a wok, fry the red pepper, mushrooms, mangetout, spring onions and bean sprouts for 4-5 minutes.

Step 3

Add the Garlic Granules, Curry Powder, Ginger, Chillies, soy sauce, rice wine and cooked noodles. Heat through for 2 minutes, then serve.

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