Singapore Noodles

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Step 1.

Boil your kettle. Pop your rice vermicelli in a large bowl whilst it boils.

Step 2.

Prep your veg. Finely slice your onion, red pepper, carrot, mangetout and spring onions into thin strips. Crush your garlic.

Step 3.

Pour your boiling water over your noodles and leave to sit for 1 min. Drain in a colander and leave to dry for 15 mins, tossing occasionally to stop the noodles from sticking together.

Step 4.

Mix your soy sauce and Shaoxing rice wine up in a bowl and place it next to your hob.

Step 5.

Heat a wok over a high heat. Add a glug of your vegetable oil, then tip your onion into the wok. Fry for 2 mins before tipping in your red pepper, carrot and mangetout. Fry for 3 mins until softened.

Step 6.

Tip in your curry powder, chilli powder and garlic then cook for 1 min. Tip your noodles into the wok and stir fry for a couple of mins longer. Add the soy sauce mixture, your spring onions and a pinch of salt and mix to combine.

Step 7.

Give one last season to taste, then serve up and enjoy.

200g Rice Vermicelli Noodles
1 Onion
1 Red Pepper
1 Carrot
75g Mangetout
2 Spring Onions
2 Cloves of Garlic
2 Tbsp Curry Powder
½ Tsp Chilli Powder
2 Tbsp Light Soy Sauce or Tamari
1 Tbsp Shaoxing Rice Wine
Vegetable Oil