½ a pepperoni sausage
1 red capsicum
1 clove garlic crushed
1 head of broccoli cut into small florets
½ cauliflower cut into small florets
1 onion chopped
1 zucchini chopped
150g small button mushrooms
½ cup sweet chilli sauce
2 x 200g packets of singapore noodles
INGREDIENTS:
Singapore Noodles
“SIMPLY THROW IT ALL TOGETHER AT THE END. IT'S VERY FLEXIBLE AND FORGIVING.”
Nothing hard here.
Then add the pepperoni, zucchini and mushrooms. Stir in the sweet chilli sauce, and simmer, covered until all vegetables are cooked through.
Rinse and separate the noodles in a colander, and then add to the wok; stir through gently to mix in all the components evenly.
Cover the wok and heat through for serving.
Serves six, or four with leftovers for lunch.
DON'T ADD THE NOODLES TOO EARLY. JUST FOR THE LAST 10 MINUTE WARM THROUGH WILL BE ENOUGH.
REGULATE THE HEAT WITH THE SWEET CHILLI, OR USING A MILD PEPPERONI.
Slice the pepperoni into 3mm thick rounds, and lay on the base of a frypan in a single layer. Cook until browned on both sides and remove to paper towel to absorb fat.
Blanch the broccoli and cauliflower in the microwave, and then rinse with cold water in a colander and set aside.
Heat oil in a wok or deep sided frying pan. Add onion, capsicum and garlic; cook until soft. Add the broccoli and cauliflower; cook for 5 minutes.