Singapore Noodles

100g fine rice noodles
3 spring onions, shredded
1 small chunk fresh root ginger, finely chopped
1 red pepper, thinly sliced
100g mangetout
100g beansprouts
3 tsp tikka masala paste
2 tsp soy sauce

1. Put noodles in bowl and pour over boiling water, leave for 5 mins.
2. Rinse the noodles until cold, snip short with scissors.
3. Fry spring onions, ginger, pepper, mangetout with frylight or oil for 1 minute.
4. Add noodles and beansprouts, stir to mix.
5. Blend curry paste, soy sauce and 1 tbsp water. Then add it to the wok.
6. Stir it all through.
7. Enjoy whilst it’s hot!