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Singapore noodles - A recipe by wefacecook.com


15 minutes


  • 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)


  • 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.
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Singapore noodles