Name: Easy Singapore noodles (chow mein)
Prep time: 15 min
Cook time: 15 min
Yield: 4
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) -

Ingredients for - Easy Singapore noodles (chow mein)

1. 200g vermicelli rice noodles

2. 1 tbsp mild curry powder

3. ¼ tsp turmeric

4. 1 tsp caster sugar

5. 1 tbsp sesame oil

6. 2½ tbsp low-salt soy sauce

7. 1 tbsp sunflower or vegetable oil

8. 1 onion , sliced

9. 1 pepper , sliced (we used ½ green and ½ orange)

10. 200g beansprouts

11. 1 red chilli , sliced (optional)

How to cook deliciously - Easy Singapore noodles (chow mein)

1 . Stage

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 . Stage

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.