Vegetable Singapore Noodles


These Singapore noodles are packed with vegetables and made with rice vermicelli flavoured with curry powder and soy sauce.

Serves : 4
Author : Cilantro and Citronella

Ingredients
  • 200 grams (7 oz) rice vermicelli noodles
  • 1 cup water
  • 1/4 cup soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • Half a medium onion, sliced
  • 2 green onions, chopped, white and green separated
  • Half a large red pepper, sliced
  • 2 cloves of garlic, minced
  • 2 teaspoons of minced ginger
  • 90 grams (3 oz) peas
  • 2 - 4 tablespoons curry powder (see notes about curry powder just above)
  • 125 grams (4.5 oz) baby corn sliced in half from top to bottom
  • 1 lime, in wedges
  • Sriracha (optional)


Instructions
  1. Soak the noodles until al dente according to the package directions. Rinse under cold water to stop the cooking process and drain. Set aside.

You can visit cilantroandcitronella.com for full instructions.

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