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Throw together this super speedy stir-fry in just 20 minutes. Combine a Japanese-style curry sauce with egg noodles, fresh spinach and vegetables for a healthy midweek meal that's also dairy-free. See method
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Cook the noodles in boiling salted water for 1-2 mins until they are just tender. Drain well.
Heat the oil in a wok or deep frying pan over a high heat for 30 secs until very hot. Carefully tip in the onion and cook for 2-3 mins continually stirring, until lightly golden. Stir in the vegetable stir fry mix and sliced garlic and fry for another 3-4 mins until the veg have softened slightly but still retain a crunch.
Pour the sauce into the vegetables, rinse out the pack with 50ml water and add to the pan. Mix well and cook for 30 secs-1 min until the sauce is bubbling, then fold in the spinach and cooked noodles. Stir to coat in the sauce and wilt the spinach. Serve with the coriander scattered over.
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