Breadcrumbs
| Singapore Vegetarian Noodles
|
Singapore Vegetarian Noodles
This version of Singapore Noodles is made with shrimp, a SpiceTheWorld special


Serves 4 (Estimated) Rating 4/5

Prep Time 20 Minutes Cooking Time 6 Minutes

Ingredients |
125 Gram Rice Vermicelli |
50 Gram Mushrooms, sliced |
2 Cups Mung Beansprouts |
1 Red Bell Pepper |
2 Cups Napa Cabbage |
2 Carrots |
2 Onion |
3 Teaspoon Ginger, crushed |
½ Cup Water |
½ Teaspoon Soft Brown Sugar |
½ Teaspoon Sea Salt |
½ Teaspoon Black Pepper |
4 Tablespoons Olive Oil, for stir-frying |
1.5 Tablespoons Curry Powder |
Method |
Soak the rice noodles in warm water until they have softened then drain. |
Then soak the mushroom in warm salted water for 5 minutes then drain. |
Rinse and drain the mung bean sprouts. |
Cut the red bell pepper in half and remove the seeds and cut into thin strips. |
Shred the Napa cabbage. |
Peel the carrots and cut into thin slices. |
Cut the green onion into thin slices. |
Prepare the sauce by whisking together the water with the brown sugar salt and pepper. |
Heat the wok over medium-high to high heat. |
Cook the curry powder for 30 seconds. |
Add all of the remaining ingredients and stir fry for 5 minutes. |