Going back to my Singaporean roots, I made some fried beehoon (vermicelli) the other day with hard tofu and zucchini I had chopped into strips. For added nutrition and colour, I also added diced red capsicum. I fried it with vegetable stock to prevent it from getting too dry, and added some soya sauce, Worcestershire sauce and freshly ground black pepper to season the noodles and the rest of the ingredients. Then I squeezed some lime to add some zing and garnished with chopped spring onions.

Another one to add to my repertoire of healthy and delicious one-meal dishes that’s easy to prepare!