Curried egg noodles

My kids love these fusion noodles with curry powder and spicy meat chunks. Great for dinner and lunch box the next day.

What you need: serves 4
1-14oz pack of wide egg noodles
1 cup carrots, cut into chunks
2 cup broccoli, cut into chunks
1 cup white onions, chopped into large bits
1/4 tsp ginger, finely chopped
1 Tbsp Madras curry powder
Salt and pepper to taste
2 Tbsp olive oil
2 cups baked boneless buffalo chicken

Cook noodles according to the instructions on the pack, or bring a large pot of water to boil. Add the raw noodles and a teaspoon of salt.

In 6 to 8 minutes on high heat, the noodles will be soft yet firm, drain them into a colander and run cold water over it. Drain and set aside.

Bake some ready meat like boneless buffalo chicken, pork or even spicy sausages. Chop into chunks and set aside.

Place a saucepan on medium-high heat. When the pan is nice and hot, add olive oil. When it begins to smoke, add ginger, followed by onions. Saute for a minute.

Add in the broccoli and carrots. Saute on high for a minute. Toss in the noodles, salt, pepper and curry powder. Combine them all together and cook on high for just a few more minutes. Add the meat and combine. Drizzle some more olive oil before you serve. Enjoy!