Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Singapore noodles | wefacecook.com Singapore noodles | wefacecook.com
Recipe

SINGAPORE NOODLES

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
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.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note