Recipe
SINGAPORE NOODLES
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 30 minutes
Ingredients
- 8 oz vermicelli rice noodles
- 1 tbsp mild curry powder
- ¼ tsp turmeric
- 1 tsp sugar
- 1 tbsp sesame oil
- 3 tbsp low-salt soy sauce
- 1 tbsp vegetable oil
- 1 cup sliced onion
- 1 sweet pepper, yellow or orange
- 6 oz bean sprouts
- 1 red chilli, sliced (optional)
Preparation
-
Soften the noodles in a large pan of boiling water to cover, pushing the noodles under the water. Set aside for 5-10 minutes, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
main ingredients:
type of dish:
main
cuisine:
specific recipes:
quick-and-easy
dietary considerations:
Array
Type of meal:
dinner
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