Healthy, vegan and mouth-wateringly delicious, Singapore noodles are a perfect meal for the entire family. Add any meat or seafood you like, or toss in a selection of meats and prawns. For a spicier dish, add red chillies and use medium or hot curry powder instead of mild.
Ingredients
- 200g vermicelli rice noodles
- 1 tbsp mild curry powder
- ¼ tsp turmeric
- 1 tsp caster sugar
- 1 tbsp sesame oil
- 2½ tbsp low-salt soy sauce
- 1 tbsp sunflower or vegetable oil
- 1 onion, sliced
- 1 pepper, sliced (we used ½ green and ½ orange)
- 200g beansprouts
- 1 red chilli, sliced (optional)
Method
- Boil a kettle. Put the noodles in a bowl and, once the kettle has boiled, pour enough water over the noodles to cover them completely. Push the noodles under the water to help them soften and set aside for 5-10 minutes, until the noodles have softened.
- Mix the curry powder, sugar, turmeric, sesame oil and soy sauce in a bowl with 1 tbsp of water.
- Heat a wok until it is very hot. Add the sunflower oil, pepper and onion and stir-fry for 3-4 minutes until they have softened and started to brown slightly.
- Drain the noodles and add them to the pan, along with the sauce mix from step 2 and the beansprouts.
- Stir-fry for a further 3-4 minutes, tossing the ingredients through the sauce.
- Adjust to your taste with seasoning (red chillies, sugar and/or soy).
