Breadcrumbs | Moroccan Vegetable Stew | Egg Fried Rice | Indian Mint Sauce | Easy Vegetarian Chilli | Mint Sauce | Tofu Fire Phall | Mint Lassi | 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 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. |