#243 The Case of Singapore Noodles

A tip for speeding up the julienning of the green parts of the green onions? Scissors!

 

3 tablespoons soya sauce
2 teaspoons rice or white vinegar

2 teaspoons toasted sesame oil

1 teaspoon brown sugar

2 teaspoons curry powder

1 teaspoon turmeric

salt

pepper

200g (approximately 7 oz) dried rice or bean vermicelli

2 tablespoons vegetable oil

1/2 carrot, roughly grated

1 small red onion, thinly sliced

1/2 red or yellow pepper, julienned

4 cloves garlic, minced

1 medium-heat chilli, sliced

1/2 cup Simply Eggless egg style liquid

3 green onions, julienned

1 cup bean sprouts

Mix together the soya sauce, vinegar, sesame oil, brown sugar, curry powder, turmeric and salt and pepper to taste to form a sauce.

Drop the vermicelli into enough boiling water (removed from the heat) to cover. Let them soak 3 min.

Drain in a sieve. Cut into the noodles with scissors to shorten the strands.

In a large, non-stick pan, heat the vegetable oil on high. Stir fry the carrot, onion and pepper until softened.

Add the garlic and chilli and fry for another few seconds, pushing everything to one side to scramble the egg style liquid. Break the scramble into small pieces.

Add the green onions, bean sprouts, vermicelli and sauce. Toss everything together until the noodles are well coated. Salt to taste.

Serves 2.

♥ Becki