- 200g vermicelli rice noodles
- 1 tbsp mild curry powder
- ¼ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp caster sugar
- 1 tbsp sesame oil
- 2½ tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp sunflower or vegetable oil
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 pepper, sliced (we used ½ green and ½ orange)
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 200g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 1 red chilli, sliced (optional)
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
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.
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.
The lowdown on beansproutsOnly eat raw beansprouts that are labelled “ready to eat”, otherwise cook them thoroughly, and follow the pack storage instructions.