2 tbsp olive oil
3 garlic cloves, minced
170g thin hokkien noodles or Singapore noodles
1 carrot, julienned
1 brown onion, finely sliced
2 cups baby spinach
7 shiitake mushrooms, sliced
1 tbsp sesame seeds
4 tbsp soy sauce
1 tsp curry powder
1 tsp chilli flakes
1 tbsp coconut sugar
1 tbsp sesame oil
Place noodles in a bowl and cover with boiling water. After 3 minutes, gently separate with a fork and drain.
In a large oiled wok over a high heat add brown onion, garlic, carrot and mushrooms and cook for 5 minutes or until cooked, yet crunchy.
Stir in soy sauce, chili flakes, curry powder and coconut sugar and cook for a further 2 minutes.
Add spinach and noodles to the wok and lower the heat to medium and cook for 1 minute.
Add sesame seeds and stir well until all the noodles are coated.
Turn the off the heat and drizzle with sesame oil.