$3.20 PER SERVING
CURRIED NOODLES
PREP 15 MINS COOK 20 MINS SERVES 2 (AS A MAIN)
150g dried wholegrain 2-minute noodles (no seasoning) or gluten-free noodles
2 tsp olive oil
1 red capsicum, halved, thinly sliced
1 carrot, cut into matchsticks
1 tbsp finely chopped ginger
3 cloves garlic, finely chopped
1 small red chilli, deseeded and finely chopped (optional)
½ tsp cumin seeds
1-2 tsp curry powder or gluten-free curry powder
2½-3 tbsp no-added-sugar-or-salt crunchy peanut butter
1 tbsp passata
½ tsp salt-reduced vegetable stock powder or gluten-free stock powder
150ml boiling water
100g frozen peas
Juice of half a lemon
1 Cook the noodles following packet instructions. Drain and rinse well to ensure the strands are separate.
2 Meanwhile, heat the oil in a wok or non-stick frying pan over high heat. Add the capsicum, carrot, ginger, garlic and chilli, if using. Stir-fry for 5 minutes or until the vegetables soften. Stir in the cumin seeds and curry powder. Stir-fry for 30 seconds or until aromatic.
3 Combine the peanut butter, passata and vegetable stock until smooth. Add the drained noodles to the wok along with the frozen peas, then pour in the peanut and tomato mixture and toss everything together. Add a little more water if the sauce seems a little thick. Squeeze in the lemon juice, toss well and serve.
NUTRITIONAL INFO
1950kJ (467Cal), 18g, 27g (sat. fat 5g), 32g, 16g, 214mg • 2 • low •
