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Singapore Noodles with a Thai twist

Ready in under 15 minutes and packed full of goodness, this is a really simple and cheap meal, perfect for when you’re feeling under the weather.

Ingredients:

For the sauce:

• 2 tbsp light soy sauce
• 2 tablespoon sherry or rice wine or stock if you prefer
• 1 tbsp medium curry powder
• 1 tsp sugar
• 1 tsp dried garlic granules or one clove fresh garlic, minced

For the noodles:

• 2 tbsp veg oil
• 2 handfuls raw prawns (or whatever protein you fancy)
• 2 eggs, beaten
• 1 onion, diced
• 1 thumb sized piece fresh ginger, peeled and sliced into matchsticks
• 1 pack mixed stir fry veg
• 2 handfuls chopped curly kale
• 1 pack ready to go rice noodles

To garnish:

• Fresh coriander, chopped
• Fresh mint, chopped
• 1 tbsp fried crispy onion pieces (buy these in pots from the supermarket)
• Handful roasted, salted peanuts
• Sliced red chilli
• Wedge of lime
• Fresh beansprouts

Method:

1. Combine your sauce ingredients in a bowl and set aside.
2. Heat a wok or large non-stick pot on a medium-high heat, add the oil.
3. Cook the prawns then set them to one side.
4. Add a touch more oil to the pan then put in the beaten eggs, allow them to cook undisturbed then once cooked, remove and slice into strips and set aside.
5. Add the onion and ginger to the pot and cook to soften then add the bag of stir fry veg and kale, cook for around two minutes then add in the rice noodles and stir well.
6. Add your sauce, prawns and egg to the pot and mix well until everything is piping hot.
7. Divide the noodles between bowls then top with your garnishes and dive in.

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