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Singapore Noodles Recipe
How to make Singapore Noodles
Vermicelli or rice noodles fused with warm and intense flavors, cooked to perfection.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
- Intermediate
Ingredients of Singapore Noodles
- 120 Gram Rice Vermicelli (soaked and drained)
- 1 1/2 cups Sprouts , blanched
- 1 cup Spring Onions, chopped
- 1 Capsicum , julienne
- 1 1/2 cup Cabbage, sliced
- 1/2 cup Onion, sliced
- 2 tsp Garlic, chopped
- 2 tsp Ginger, chopped
- 1/4 cup Water or Stock
- 2 tbsp Soya Sauce
- 1 tsp Sugar
- to taste Salt and Black Pepper
- 1 1/3 tbsp Vietnamese Curry Powder
- 1/4 cup Oil
How to Make Singapore Noodles
1.
In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside.
2.
Heat oil in a large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant.
3.
Add the onion, stir-fry until it begins to soften.
4.
Push to the side and add the ginger and spring onions and stir-fry until the spring onions soften.
5.
Add the capsicum and cabbage and stir-fry till a little soft.
6.
Stir in the bean sprouts, cook briefly, then add the noodles.
7.
Add the sauce, tossing the ingredients carefully to mix.
8.
If too dry, add a bit more water/stock.
9.
Add salt and black pepper to taste. Serve hot.