Easy Singapore noodles

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 beansprouts

Only 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.