For this recipe I used Udon noodles, but you can use vermicelli or dried fettucine instead.

Ingredients

• 2 carrots, trimmed and peeled
• 100 grams sugar snap peas or mangetout
• 2 green chilli's, deseeded
• 3 spring onions, trimmed
• 3 cloves garlic, crushed and peeled
• 2 cm piece fresh ginger, peeled
• 1 onion, peeled and finely chopped
• about 2 tblsp oil
• 300 grams Udon Noodles
• 2 tsp curry powder
• ¼ cup chicken stock
• 2 tblsp dark soy sauce
• 2 tblsp hoisin sauce

Method

1. Slice the carrots thinly. Trim and string the sugar snap peas or mangetout.
2. Slice the chilli, spring onion, garlic and ginger finely. Finely chop the onion.
3. Bring a large saucepan of salted water to the boil and cook the noodles until al-dente - the Udon noodles will take about 3-4 minutes. Drain well and toss in 1 tblsp oil.
4. Heat a dash of oil in a large frying pan and add the chilli, onions, garlic and ginger and cook for about 2 minutes until very fragrant but not burnt. Add the carrots, sugar snap peas or mangetout and cook for 1-2 minutes.
5. Add the curry powder, soy sauce , chicken stock and hoisin sauce and warm through. Toss through the noodles. Serve immediately.

Cooks Tips

To this basic recipe you can add any one or two of the following: 2 cups sliced bok choy leaves 1 cup sliced mushrooms - shitake or button 125 grams finely sliced cooked Chinese barbecued pork 125 grams shredded cooked chicken