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Singapore Vegetarian Noodles

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

heat heat

Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 20 Minutes Cooking Time 6 Minutes

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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
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.