Easy Singapore noodles (chow mein)

• vermicelli rice noodles↗200g g
• mild curry powder↗1 tbsp tbsp
• turmeric↗¼ tsp tsp
• caster sugar↗1 tsp tsp
• sesame oil↗1 tbsp tbsp
• low-salt soy sauce↗2½ tbsp tbsp
• sunflower or vegetable oil↗1 tbsp tbsp
• onion↗1

  sliced

• pepper↗1

  sliced (we used ½ green and ½ orange)

• beansprouts200g g
• red chilli↗1

  sliced (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.