Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own
Ingredients
- 200g vermicelli rice noodles
- 1 tbsp mild curry powder
- ¼ tsp turmeric
- 1 tsp caster sugar
- 1 tbsp sesame oil
- 2½ tbsp low-salt soy sauce
- 1 tbsp sunflower or vegetable oil
- 1 onion, sliced
- 1 pepper, sliced (we used ½ green and ½ orange)
- 200g beansprouts
- 1 red chilli, sliced (optional)
Method
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Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
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Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.