Ingredients

Step by step

1. Toss the mushrooms with 11⁄2 tablespoons of the curry powder, 1 tablespoon of oil and some seasoning in a bowl, then set aside. Put the noodles in a large bowl and cover with a kettleful of just-boiled water, plus a pinch of salt. Set aside for 5 minutes then drain well, return to the bowl and toss with the remaining curry powder and the turmeric.
2. Heat a large wok or frying pan and, when very hot, stir-fry the mushrooms for 3 minutes until browned, then add the garlic, ginger and chilli flakes and stir-fry for 30 seconds. Remove to a plate. Heat the rest of the oil then add the mixed veg and stir-fry for a further 2-3 minutes until just tender. Add the noodles and the mushrooms, toss together with tongs and stir-fry for a further minute to reheat.
3. Mix 3 tablespoons of soy sauce, sesame oil, sugar and lime juice together in a small bowl then toss through the noodles with half the coriander and most of the peanuts. Taste and see if it needs more soy sauce. Divide between 4 bowls and top with the remaining coriander and the peanuts.
   Tip

   Make it gluten free
   Use tamari instead of soy sauce