One Pan Singapore Noodles



- 1tbsp light olive oil
- 3 cloves of garlic, minced
- 1 large thumb-sized piece of ginger, grated
- 2 small red chillies, thinly sliced
- 6 spring onions, thinly sliced
- 200g green beans, trimmed
- 1 red bell pepper, deseeded and thinly sliced
- 1tbsp curry powder
- 1tbsp rice wine
- 2tbsp soy sauce
- 1tsp sugar
- 1tsp sesame oil
- 1/4tsp dried mixed herb
- 250g rice vermicelli + warm water

(1) Soak vermicelli noodles in warm, but not hot, water for 5 minutes.

(2) Heat oil in a large wok over a high heat and stir-fry the garlic, ginger, chilli and white part of spring onions for 2 minutes just until fragrant and the onions are tender.

(3) Add the green beans and red pepper and stir-fry for a further 4 minutes before stirring in the green part of onions, curry powder, rice wine, soy sauce, sugar, sesame oil, and herb.

(4) Add in softened and drained noodles. Continue to stir until well combined.

Garnish with more green onions and/or fresh herbs. Serve hot!

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