Easy Singapore noodles
By Cassie Best
Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own
- Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 288
- fat 7g
- saturates 1g
- carbs 47g
- sugars 6g
- fibre 6g
- protein 7g
- salt 0.9g
Ingredients
- 200g vermicelli rice noodles
- 1 tbsp mild curry powder
- ¼ tsp turmeric
- 1 tsp caster sugar
- 1 tbsp sesame oil
- 2½ tbsp low-salt soy sauce
- 1 tbsp sunflower or vegetable oil
- 1 onion, sliced
- 1 pepper, sliced (we used ½ green and ½ orange)
- 200g beansprouts
- 1 red chilli, sliced (optional)
Tip
The lowdown on beansproutsOnly eat raw beansprouts that are labelled “ready to eat”, otherwise cook them thoroughly, and follow the pack storage instructions.
Method
Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, 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.
