Vegetable noodle stir-fry

A veggie version of the classic Singapore noodles

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35 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal511
Fat22.8g
Salt1.08g
Sugar9.7g

Recipe by: Aliya Porter | Registered Nutritionist

Eggs are packed with protein and very versatile. They are also really quick to cook. This simple dish can be adapted to use the vegetables you have in the fridge too, helping to reduce food waste.

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Ingredients

2 tablespoons light soy sauce
2 tablespoons lime juice (juice of 1 lime)
1 tablespoon sesame oil
Black pepper (to taste)
½ teaspoon chilli flakes or 1 small red chilli, finely chopped
3 teaspoons vegetable oil
8 medium eggs, beaten
2 tablespoons curry powder
1 medium onion, sliced
4 cloves garlic, peeled and finely diced
5cm piece of ginger, grated (about 40g)
1 red pepper, deseeded and sliced
½ sweetheart cabbage, sliced
Bunch of spring onions, roughly chopped
300g beansprouts
3 x 62g nests of dried wholemeal rice noodles, prepared according to pack instructions and cooled, or 300g precooked rice noodles

Method

Make the sauce by combining the soy sauce, lime juice, sesame oil, black pepper and chilli flakes in a bowl. If you are using fresh chilli instead, add this later with the beansprouts, not the sauce.
Heat 1 teaspoon of oil in a deep frying pan or wok over a medium heat.
Add the beaten egg. When it starts to solidify, break it up and cook until it is all just solid (around 2–3 minutes). Remove from the pan and set aside.
Heat the rest of the oil over a medium heat, add the curry powder and cook for 1 minute, then add the onion, garlic and ginger to the pan and cook for 2 minutes.
Add the red pepper and cook for a further minute, stirring regularly. Then add the cabbage and cook for another 2 minutes, continuing to stir.
Add the spring onions, beansprouts and cooked egg and cook for 1 minute, stirring regularly.
Finally, add the noodles and sauce, mix thoroughly, cooking for a further 2 minutes. Serve immediately.