Simple Singapore Noodles

Serves 1 | Prep time: 10 mins | Cooking time: 15 mins

INGREDIENTS

• 200g/7oz (2 cup) mixed vegetables of choice [or use frozen vegetables, e.g. Birds Eye Oriental Stir-fry]
• 60g/2.1oz dry thin brown rice noodles (vermicelli)
• 30g/1oz spring onion (1/2 cup, chopped)
• 30ml/1oz (2 Tbsp) soy sauce or Tamari for GF
• 1 tsp curry powder
• 20g/0.7oz (2 Tbsp) sesame seeds

METHOD

1. Prepare the noodles as per packet instructions. Once done, rinse in cold water, drain and set aside.
2. Mix the soy sauce and curry powder in a small bowl and prepare your veggies.
3. Preheat a non-stick pan on high heat, then add the veggies. Stir-fry for 3-4 minutes.
4. Lower the heat. Add the noodles, most of the spring onion and soy sauce mix. Cook for a couple more minutes mixing everything together to incorporate the sauce.
5. Remove from heat then place in a serving bowl/plate and sprinkle with sesame seeds and remaining spring onion.

Macros – Carb: 61g  Fat: 14g  Prot: 18g  Calories: 442

This recipe is part of the 7-day Endurance meal plan