Imported from the web
Singapore Style Noodles (Thermomix® Cutter)
Rice vermicelli noodles tossed with shredded cabbage and carrots, prawns, bean sprouts, aromatic seasonings, and a curry-spiced soy and oyster sauce. Fresh chilli and spring onions add heat and freshness.
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Ingredients
- 200 g rice vermicelli noodles
- boiling water (to soak the noodles)
- 250 g white cabbage (cut into wedges approximately 3 cm × 5 cm, to fit through the feeder tube)
- 250 g carrots (peeled, trimmed, and cut into 5 cm pieces)
- 2 garlic cloves
- 1 eschalot
- 50 g olive oil
- 250 g water
- 50 g soy sauce
- 20 g oyster sauce (optional)
- 1.5 tsp curry powder
- 1 tsp ground white pepper
- 250 g peeled, medium raw prawns
- 250 g fresh bean sprouts
- fresh chilli (1–2, thinly sliced approximately 2 mm)
- 20 g spring onions/shallots (thinly sliced approximately 2 mm)
Steps
- 1
Place the rice vermicelli noodles in a heatproof bowl and soak them in boiling water. The source does not specify the soaking duration or subsequent noodle preparation.
Notes
The structured recipe data provides the authoritative ingredient list, yield, and times but does not include the cooking method. The available page text also does not specify the Thermomix® settings, cooking temperatures, timings for individual stages, or final assembly instructions. Oyster sauce is optional. Nutrition values shown in the source are per portion: approximately 425.9 kcal, 14 g protein, 63.9 g carbohydrates, 13.7 g fat, and 6.4 g fibre; ingredient-level values are estimates.
Nutrition per serving
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