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
Prep:15 mins
Serves 4
200g vermicelli rice noodles1 tbsp mild curry powder¼ tsp turmeric1 tsp caster sugar1 tbsp sesame oil2½ tbsp low-salt soy sauce1 tbsp sunflower or vegetable oil1 onion, sliced1 pepper, sliced (we used ½ green and ½ orange)200g beansprouts1 red chilli, sliced (optional)
STEP 1Boil 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.STEP 2Heat 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.
