ingredients

Tap an ingredient to tick it off as you go.

• ✓100g Macro Singapore noodles
• ✓1 tbsp peanut oil or olive oil
• ✓1 brown onion, sliced thinly
• ✓2 garlic cloves, crushed
• ✓1 tbsp fresh ginger, grated
• ✓1/2 red capsicum, sliced thinly
• ✓1 Birdseye chilli, deseeded and finely chopped
• ✓1 spring onion stalk, sliced thinly
• ✓2 tbsp fresh coriander, chopped (optional)
• ✓2 eggs, lightly beaten
• ✓10 snow peas, halved
• ✓1 small carrot, thinly sliced
• ✓5 baby corn pieces, halved
• ✓1 lime, cut into wedges

Dressing

• ✓2 tbsp dark soy sauce
• ✓2 tsp curry powder
• ✓1/2 tsp mirin (Japanese sweet rice wine)

method

Tap a number when you've finished that step.

1. 1

   Cook or heat noodles according to packet instructions.

2. 2

   In a large non stick pan, splash a small amount of olive oil and heat over a medium heat.

3. 3

   Pour whisked eggs into the pan to make an omelette! cook on one side for 2 minutes and then flip. Cook for a further 1 minute and then remove and set aside.

4. 4

   Add peanut oil into the pan and heat for 30 seconds.

5. 5

   Add onion, ginger, garlic and chilli into the pan and cook for 2-3 minutes, or until the onion has slowly become translucent.

6. 6

   Add capsicum, baby corn, carrot and snow peas into the pan and cook for 4-5 minutes until vegetables have slightly softened.

7. 7

   Dice the omelette up into small bite-sized pieces.

8. 8

   Add the cooked noodles to the pan with egg, coriander and spring onion. Mix and heat through for 2 minutes.

9. 9

   Add soy sauce, curry powder and mirin to the pan and stir through.

10. 10

    Serve with a big squeeze of lime!