Vegetable Singapore Noodles

Ingredients for  4  Servings

• 200g

  Dried thin stir-fry rice noodles
• 3

  Garlic cloves, peeled and crushed
• 2cm

  Piece of root ginger, peeled and finely grated
• 1

  Onion, peeled, halved and thinly sliced
• 150g

  Shitake mushrooms thinly sliced
• 300g

  Pack of stir-fry vegetables
• 1 tbsp

  Curry powder
• 6 tbsp

  Dark soy sauce
• 6

  Spring onions, finely sliced
• 2

  Eggs, beaten
• -

  Low calorie cooking spray
• -

  Salt and freshly ground black pepper
• -

  Lime wedges, to serve

Approximate Times

• Preparation :

  Less than 20 minutes
• Cooking :

  Less than 15 minutes

Method

1. Soak the noodles according to the packet instructions, drain and set aside.
2. Spray a wok or large frying pan with low calorie cooking spray and place over a high heat. Stir-fry the garlic and ginger for 1 minute or until light brown.
3. Add the onion, mushrooms and stir-fry vegetables and cook until just beginning to soften, then add the curry powder and cook for 1 minute.
4. Add the noodles and 2 tablespoons of water and toss everything together. Add the soy sauce and spring onions, season and stir-fry for another minute.
5. Push the noodles to one side of the wok and add in the eggs. Cook, stirring for 1 minute or until lightly scrambled then stir the scrambled egg mixture through the noodles and vegetables to mix well.
6. Serve with the lime wedges to squeeze over.