Serves: 1

In this quick stir-fried noodle dish I slice my beans lengthways so they don’t need to be boiled separately, and use cashews to add protein.

Recipe adapted from Vegan One Pound Meals by Miguel Barclay (£16.99, Headline)

Pre-cook or soak the rice noodles according to the packet instructions.
Meanwhile, pan-fry the onion in a splash of sesame oil over a high heat for about 30 seconds, then add the garlic and chilli flakes.
Just before the garlic starts to brown, add the beans, carrot matchsticks and cashew nuts and cook for about 5 minutes, until softened.
Add the curry powder and a splash of soy sauce, then mix in the drained noodles, season with salt and pepper and serve.

Ingredients

Name: Singapore noodles
Yield: 1
Ingredients: 1 sheet of rice noodles ½ red onion, sliced Sesame oil 1 garlic clove, sliced Pinch of dried chilli flakes A few green beans, halved lengthways ¼ carrot, cut into matchsticks Small handful of salted cashew nuts 1 tsp curry powder Soy sauce Salt and pepper

1 sheet of rice noodles

½ red onion, sliced

Sesame oil

1 garlic clove, sliced

Pinch of dried chilli flakes

A few green beans, halved lengthways

¼ carrot, cut into matchsticks

Small handful of salted cashew nuts

1 tsp curry powder

Soy sauce

Salt and pepper