4 ways with...NOODLES

Grab a packet for budget-friendly and delicious dinners this week!

SINGAPORE NOODLES

SERVES 4 PREP 10 MINS  COOK 10 MINS

• 350g packet fresh Singapore egg noodles 
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 lap cheong or Chinese sausages, thinly sliced 
• 2 garlic cloves, thinly sliced
• 1 tbsp curry powder
• 2 carrots, thinly sliced
• 1 red capsicum, seeded,  thinly sliced
• 1 red capsicum, seeded, thinly sliced
• 100g sugar snap peas, trimmed
• 1 cup beansprouts, trimmed
• 1/2 cup chicken stock
• 1/4 cup kecap manis
• 1/3 cup roasted peanuts chopped sliced green onion, to serve

1 Put noodles in large heatproof bowl. Cover with boiling water. Set aside for 5 mins until noodles are tender. Drain well.

2 In a wok, heat oil on high. Stir-fry onion, sausages and garlic for 1-2 mins or until onion is tender. Add curry powder. Stir-fry 30 secs until fragrant.

3 Add carrot, capsicum and sugar snap peas. Stir-fry for 1-2 mins or until tender crisp.

4 Add noodles with beansprouts, chicken stock and kecap manis. Stir-fry 1-2 mins to heat through.

5 Sprinkle with peanuts and green onion to serve.

SATAY BEEF & NOODLES

SERVES 4 PREP 20 MINS COOK 15 MINS