Curry & Pepper Noodles

1. Mix all the sauce ingredients in a bowl. Feel free to adjust the seasoning according to your desired taste! Set aside. 2. For the cornstarch slurry, mix the cornstarch and water in a small bowl. Set aside. 3. Heat a small pot with water. Add in the noodles and then cook the noodles until still very chewy and have a good bite. Don't overcook your noodles so they won't turn soggy since they'll still cook in the sauce later on. 4. While the noodles are cooking, heat a pan over medium high heat. Add in the oil. Sauté the veggies and other filling of choice until tender. If using tofu, you can simply just pan-fry these. Add in the sauce then lower the heat. Leave to simmer over medium heat. 5. Once the sauce boils, give the cornstarch slurry a good mix again then add it in the sauce. Mix until the sauce thickens. Add in the cooked noodles and mix until well incorporated. If you find the noodles a little dry (especially if using noodles that you pre-cooked and didn't come straight from the pot ot water), you can add 1-2 tbsp of water to the noodles and give it a good mix. Feel free to add more curry powder, soy sauce, or pepper to the noodles if you'd like. 6. Enjoy the noodles while hot and feel free to garnish with some spring onions, if desired.