By: Payal
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Singapore noodles is a much-loved stir-fried noodle dish made with thin rice vermicelli. Here is how you can make the vegetarian version at home with simple steps.
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This vegetarian take on Singapore noodles is packed with onion, capsicum, cabbage and spring onion. You can add tofu or paneer for a protein-rich twist.
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For a non-vegetarian version, add chicken, meat or prawns. Each brings its own flavour and makes the dish equally delicious.
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120 g Rice Vermicelli (soaked, drained)
1 1/2 cups Sprouts (blanched)
1 cup Spring Onion (chopped)
1 Capsicum (julienne)
1 1/2 cups Cabbage (sliced)
1/2 cup Onion (sliced)
2 tsp Garlic (chopped)
2 tsp Ginger (chopped)
1/4 cup Water or Stock
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2 tbsp Soy Sauce
1 tsp Sugar
Salt and Black Pepper
1 1/3 tbsp Curry Powder
1/4 cup Oil
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In a bowl, mix water or stock with soy sauce and sugar. Keep this sauce aside.
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Heat oil in a wok. Add curry powder and garlic, stir-fry until fragrant. Add the onion and stir-fry until it begins to soften.
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Push the onion aside, add ginger and spring onion, and stir-fry until softened. Add capsicum and cabbage, stir until slightly tender.
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Mix in the sprouts, cook briefly, then add the noodles. Toss gently so everything combines well.
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Pour in the prepared sauce and mix everything. If it looks too dry, add a little more stock or water. Adjust salt and pepper. Serve hot.
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