
Lunch
Singapore Noodles
How to Make It
Boil the kettle and put the noodles in a bowl. Pour the water over the noodles and cover for 5-10 minutes until the noodles are soft.
In a separate bowl, combine the tumeric, soy sauce, sesame oil, mild curry powder and 1 tbsp of water.
Heat the sunflower oil in a wok or frying pan over a high heat and cook the onions and peppers for 3-4 minutes until soft. Drain the noodles and add them to the pan along with the sauce and beansprouts.
Fry the noodles for 3-4 minutes and serve.
Ingredients
- 200g vermicelli noodles
- 200g beansprouts
- 1 pepper, sliced
- 1 onion, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp mild curry powder
- ¼ tsp turmeric
- 1 tsp sunflower oil