• 560cal
  • 15min

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

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