I love these Spicy Noods and they’re so healthy, the recipe is mine – influenced by the basic flavours of Singapore Noodles, but with an Indian slant, plus some Spanish smoke from the Pimentón 🙂 Cooking a batch on the weekend means a healthy spicy lunch to keep you going through the week. If you like ’em to set you on fire, double the chilli powder, if you want ’em sweeter, then perhaps add in some Garam Masala. Enjoy!
Dry Ingredients
- 1 tsp Cumin powder
- 1 tsp Madras powder
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Ex-hot Chilli powder
- 1 tsp Mustard powder
- 1 tsp Sweet Smoked Pimentón
- 1 tsp Chilli and Lime powder / grind
- 1 tsp Salt
- 2 tsp MSG
- Sprinkle of dried or fresh garlic fakes
Wet Ingredients
- 1 heaped tsp Garlic paste
- Fair shake Dark Soy Sauce
- Fair shake Worcestershire Sauce
- 1 tblsp Heinz Tomato Ketchup
Vegetables
- 3-4 Peppers
- 2-4 White or Red Onions
Other Ingredients
- Oil for frying (50ml-ish)
- 300g Cooked Noodles
- 300-400g Cooked Chicken (Or other meat)
Method
- Put all of the Dry Ingredients in a bowl and mix well.
- Chop the vegetables and the chicken how you want, I generally prefer the vegetables to be quite chunky as pictured.
- Heat the oil in a wok until very hot (maintain the high heat!), throw in the vegetables and cook for around 5/6 minutes, adding in the garlic and continuing to cook for a few minutes more.
- Throw in the Dry Ingredients you mixed earlier on, plus the ketchup and cook for a minute or so, finally adding in the Dark Soy and Worcestershire Sauces. Continue cooking until you’re happy with the texture of the vegetables, depending on your hob & preference this could be two to five minutes longer.
- Add in the cooked noods, stir in until they’ve heated through, finally serving up 🙂
