Cabbage Curry Noodles

Trust the amount of cabbage here – similar to spinach, it shrinks and wilts to half its size. Big shout out to the egginess of the noods: not only does it give a great chew, it takes on the curry vibe like a champ. Serves 4-6 / Vegetarian

250 grams dried thin egg noodles (can sub for a vegan option)* 2 tablespoons vegetable oil 1 teaspoon sesame oil

1 long red chilli, thinly sliced,

plus extra to serve

4 garlic cloves, thinly sliced 8 shiitake mushrooms, thinly

sliced

200 grams firm tofu, crumbled

550 grams white cabbage (about half of one), thinly shredded

1 carrot, shredded 1½ tablespoons soy sauce 1 tablespoon curry powder ¼ teaspoon white pepper 1 tablespoon rice wine vinegar ½ cup water crispy fried shallots, to serve *You can get egg noodles at most supermarkets but head to an Asian supermarket for endless choice, you can grab the crispy fried shallots here also.

Cook the noodles as per the packet instructions, drain and set aside.

Heat a wok or a large frying pan over high heat. Add the oils, chilli and garlic and cook for 1-2 minutes, or until garlic is turning golden on the edges. Add mushrooms and tofu and cook, tossing regularly, for 5 minutes or until turning crisp and golden. Transfer some to a bowl for scattering at the end, then return pan to heat and add cabbage, carrot, soy, curry powder, pepper, vinegar and water. Cook, stirring occasionally, for 6 minutes or until cabbage has wilted.

Add the noodles and cook for 2 minutes to warm through. Divide among bowls and top with the reserved tofu mixture, crispy fried shallots and more sliced chilli.