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 g Rice Vermicelli |
| 50 g Mushrooms, sliced |
| 500 g Mung Beansprouts |
| 1 Red Bell Pepper |
| 500 g Napa Cabbage |
| 2 Carrots |
| 2 Onions |
| 3 tsp Ginger, finely chopped |
| 125 ml Water |
| ½ tsp Soft Brown Sugar |
| ½ tsp Sea Salt |
| ½ tsp Black Pepper |
| 4 tbsp Olive Oil, for stir-frying |
| 1.5 tbsp 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. |