Curried Stir-Fry Vegetables

Evening all,

I have been cooking up a storm today, and needed an ‘if it’s’ meal for our dinner tonight. I was going to make a classic Singapore noodle dish, however did not have all of the ingredients, so I came up with my own slightly different version, and if I do say myself, is just as nice! I was in a bit of a hurry, so I didn’t weigh everything precisely, and just used handfuls, which works fine in this dish. You’ll be able to tell what is and isn’t enough for you.

For babies, I would take out some veg and noodles before you put any of the curry in so they can still feel they’re eating the same as the rest of the family without all of the salt!

For variation, you could put any stir fry vegetables you want, and of course, add meat.

What are you having for dinner tonight?


Natalie x

Ingredients (serves 2):

1 tbsp. Vegetable Oil
1 red onion, finely chopped
2 nests of Fine Egg Noodles
1 tbsp. Sesame Oil
Handful of Broccoli
Handful of mushrooms, sliced
Handful of frozen Peas
1 tbsp. Curry Paste
2 tbsp. Soy Sauce
1 Lime
2 Spring Onions


  1. Heat the vegetable oil in a wok on a medium heat. Fry the onions for around 5 minutes until soft.
  2. Boil a saucepan of water and add the noodles. Boil for 3 minutes then drain and toss with sesame oil.
  3. Add the broccoli and mushrooms to the wok. Cook for a couple of minutes, then add the peas.
  4. Make the sauce by stirring the curry paste with the soy and the juice of 1/2 of the lime. Add this to the wok. Add the noodles, and stir through. Top with a little spring onion, and serve with the lemon.



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