Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix 2 tsp of the curry powder with the cumin and 1 tbsp of oil and rub all over the guinea fowl breasts.
Heat the oven to 180c/160c fan/gas 4. Heat a frying pan over a high heat and brown the guinea fowl breasts on both sides for about a minute. Transfer to a small roasting tin, add about 200ml water, and roast in the oven for 15-20 minutes or until just cooked through.
Meanwhile, cover the noodles with boiling water and soak until the noodles are slightly softened. Drain well, then tip back into a bowl and toss with the soy sauce and 1 tsp sesame oil.
Heat 1 tbsp vegetable oil in a wok. Add the shallots and fry until slightly softened. Add the garlic, ginger, chilli, curry leaves and sugar and stir fry for 30 seconds more. Stir in the remaining curry powder and chinese five-spice, then add the egg and scramble in. Tip in the noodles and toss together. Divide between two bowls, add a guinea fowl breast to each and serve with chilli mango chutney.