Name: Easy Singapore noodles (chow mein)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g vermicelli rice noodles; 1 tbsp mild curry powder; ¼ tsp turmeric; 1 tsp caster sugar; 1 tbsp sesame oil; 2½ tbsp low-salt soy sauce; 1 tbsp sunflower or vegetable oil; 1 onion sliced; 1 pepper sliced (we used ½ green and ½ orange); 200g beansprouts; 1 red chilli sliced (optional)

Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own

Ingredients

200g vermicelli rice noodles

1 tbsp mild curry powder

¼ tsp turmeric

1 tsp caster sugar

1 tbsp sesame oil

2½ tbsp low-salt soy sauce

1 tbsp sunflower or vegetable oil

1 onion sliced

1 pepper sliced (we used ½ green and ½ orange)

200g beansprouts

1 red chilli sliced (optional)

Instructions

1 Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.

2 Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.