Ingredients:

• 250 g – thick fresh noodles
• 1/4 cup – oil
• 2 Cloves – garlic, sliced
• 1 – onion, finely sliced
• 1 – red capsicum, cut into thin 4 cm long strips
• 1 – small cucumber, unpeeled, cut into thin 4 cm strips
• 2 tsps – curry powder
• 1/2 cup – vegetable stock
• 1 tbsp – soya sauce
• 1/2 tsp – Sugar
• 3 – spring onions, chopped

Method:

1. Cook noodles in large pan of boiling water until just tender, drain.
2. Heat oil in wok, or pan. Add garlic, onion and red capsicum, stir over medium heat for 3 minutes.
3. Add cucumber and curry powder, stir over medium heat a further 3 minutes.
4. Add vegetable stock, soya sauce and sugar, stir until mixture boils.
5. Add noodles and spring onions, stir over low heat 3 minutes or until ingredients are well combined and heated through.

Recipe courtesy of Linsy Patel