Singapore Noodles
- RECIPE MAKES: 2 serves |1.5g per serve
- PREP TIME: 20mins
- COOK TIME: 10mins
Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.
Remove the vermicelli, place it in a pot of cold water. Let it cool to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.
Heat oil in the wok. Saute the chopped onions and garlic.
Add the cabbage, carrot and capsicum and stir-fry for another minute. Move all the ingredients to the side of the wok.
Add the vermicelli, bean sprouts and the seasonings. Mix well. Turn to high heat and stir-fry for a few minutes, until aromatic.
Turn off the heat, mix well and serve.
Serving suggestion:
Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
Top Tip:
After you cook and drain the vermicelli noodles, cut them into thirds so they are easier to manage in the wok, and when you eat them!
Add any other protein free vegetables of choice such as Asian broccoli, bok choy, green beans and snow peas. They all work well.
- 150 g rice vermicelli (Chang's Rice Vermicelli)
- 1 Tbsp oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- ½ cup cabbage, finely sliced
- 1 medium carrot, cut into julienne
- ½ red capsicum, chopped
- Handful of bean sprouts
- Seasoning
- 3 Tbsp tomato sauce
- 1 Tbsp of oyster sauce
- 1 Tbsp chilli sauce
- 1/4 tsp sesame oil
