Singapore Noodles

Kcals Per Serving With 150g Chicken: 363kcal P: 36g C: 21g F: 12g Kcals Per Serving With 150g Tofu: 307kcal P: 16 C: 24 F: 15

1. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.

2. Heat the wok until very hot.

3. Add the sunflower oil, onion. Stir fry for 2 mins.

4. Followed by the chicken and peppers.

5. Cook for 10 minutes until there is no more pink left in the chicken.

6. Add the rice noodles, beansprouts & sauce.

7. Cook for a further 2 minutes.

8. Sprinkle over the chilli and serve.

200g vermicelli rice noodles

1 TBSP Curry powder

¼ TSP Turmeric

1 TSP Caster Sugar

1 TBSP Sesame Oil

2½ TBSP Low-Salt Soy Sauce

1 TBSP Sunflower or Vegetable oil

1 Onion (sliced)

1 pepper (sliced)

200g Bean Sprouts

1 Red Chilli (sliced)

**150g Chicken/Tofu Per Person**