These tasty noodles are a great veggie treat.

Serves: 2 people | Prep time: 10 minutes | Cooking time: 5 minutes  

Chinese | Dairy free | Vegetarian | Main

Ingredients

2 tbsp Soy Sauce

1 tbsp Sriracha

1 tsp Medium Curry Powder

1 Garlic Clove, peeled and minced

Juice of 1 Lime

1 tbsp Vegetable Oil

1 Red Onion, julienne sliced

1 Red Bell Pepper, julienne sliced

100g Carrot, julienne sliced

75g Mangetout

75g Frozen Peas

300g Singapore Style Noodles

1 Medium Egg

Method

For the sauce, in a small mixing bowl, combine the soy sauce, sriracha, curry powder, garlic and lime juice and set aside for later.

Heat the oil in a wok or large saucepan over a high heat and sauté the onion, pepper and carrot for 1-2 minutes, until golden and starting to soften.

Add the mangetout, peas and noodles, stir to combine, then add the sauce and sauté for a further 2-3 minutes.

Crack the egg into a small bowl and beat with a fork.

Move the noodles to the side of the pan, pour in the scrambled egg and cook for 1 minute.

Fold all the ingredients together, garnish with fresh lime wedges and serve immediately.