Singapore Noodles

Ingredients

• 225 g vermicelli rice noodles
• 2 tbsp vegetable oil
• 1 tbsp curry powder (medium or mild)
• 0.5 tsp turmeric
• 4 tbsp soy sauce (plus extra to taste)
• 0.5 tsp sugar
• 4 tbsp shaoxing wine
• 0.5 tsp ground white pepper
• 1 tbsp ginger (grated)
• 2 garlic cloves (crushed)
• 1 red chilli (finely chopped, plus extra to serve)
• 320 g stir-fry vegetable mix (a mix of shredded pepper, onion, bean sprouts, carrot and cabbage)
• salt (a pinch, to taste)

Steps

1. 1

   Put the noodles in a heatproof bowl and pour over a kettle of just-boiled water.

2. 2

   Leave to soak for 2-3 minutes or until softened.

3. 3

   Drain the noodles well.

4. 4

   In a small bowl, mix the curry powder, turmeric, soy sauce, sugar, shaoxing wine, and ground white pepper to create the sauce.

5. 5

   Meanwhile, heat the vegetable oil in a wok over a high heat.

6. 6

   Once the oil is hot, add the grated ginger, crushed garlic, and chopped red chilli. Stir fry for 1 minute until fragrant.

7. 7

   Tip in the stir-fry vegetable mixture. Stir fry for another 3-4 minutes or until the vegetables have softened slightly but still retain a crunch.

8. 8

   Pour the prepared sauce and the drained noodles into the wok.

9. 9

   Toss everything together for 2 minutes until piping hot.

10. 10

    Season with a pinch of salt or more soy sauce to taste, and serve with extra chopped chilli if desired.

Notes

This recipe is dairy-free, vegan, and vegetarian. Using a frozen stir-fry mix is recommended for speed, but fresh vegetables can be substituted if preferred.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• stir-fry
• noodles
• quick dinner
• weeknight meal