• 200g vermicelli rice noodles
• 1 tbsp mild or medium curry powder
• ¼ tsp turmeric powder
• 1 tsp caster sugar
• 1 tbsp sesame oil
• 2 ½ tbs Borderfields rapeseed oil (Sicilian Lemon or Chilli could be added for more flavour)
• 1 sliced onion
• 1 pepper, sliced ( ½ green and ½ yellow for added colour)
• 200g beansprouts
• 1 red chilli (optional sliced)


1.Boil the kettle and put the noodles in a large pan. Pour over the boiled water to cover, pushing the noodles in to help them soften evenly. Set aside for 10 mins


2. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and tbsp water in a bowl


3. Heat the wok until very hot. Add oil, onion and pepper. Stir fry for 3-4 minutes until softened and starting to brown. Drain the noodles and add them to the wok along with the sauce and beansprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy sauce or sugar and scatter over some chilli for taste.