A star rating of 4 out of 5. Cater for healthy noodles whole family with our Singapore noodles.
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. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. I’ve made this creamy noodle side for years. Since kids and adults go for it, I keep the ingredients on hand at all times.
2-3 minutes or until lightly browned. Stir in peas, broth, cream, salt and pepper. 10-12 minutes or until noodles are tender, stirring occasionally. A vegetarian stir-fry packed with spice and flavour. A star rating of 5 out of 5. An easy, plant-based alternative to the classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce.