Vegetable Singapore Noodles

I LOVE NOODLES! Seriously, noodle stir-frys are my FAVE and they’re so easy to make, - and perfect for a fresh and easy meal.  I used the new Woolworths Macro Singapore Noodles for this recipe! They’re a great source of fibre and were so light and perfect for this dish. 

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
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 

2 tbsp dark soy sauce 
2 tsp curry powder 
1/2 tsp mirin (Japanese sweet vinegar)

  1. Cook or heat noodles according to packet instructions. 
  2. In a large non stick pan, splash a small amount of olive oil and heat over a medium heat. 
  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. Add peanut oil into the pan and heat for 30 seconds. 
  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. Add capsicum, baby corn, carrot and snow peas into the pan and cook for 4-5 minutes until vegetables have slightly softened. 
  7. Dice the omelette up into small bite slices pieces. 
  8. Add the cooked noodles to the pan with egg, coriander and spring onion. Mix and heat through for 2 minutes. 
  9. Add soy sauce, curry powder and mirin to the pan and stir through. 
  10. Serve with a big squeeze of lime!