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Singapore Noodles


  • 3.5 tsp medium curry powder
  • 3 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp turmeric
  • 3 tbsp water
  • cloves garlic
  • 1 inch piece ginger, peeled
  • 1/2 medium heat red chili
  • 1 tbsp sesame oil
  • spring onions
  • red bell pepper
  • 1/2 head broccoli
  • 2 handfuls green beans
  • 3 tbsp chopped fresh coriander
  • 300g rice vermicelli noodles
  • 1/2 block firm tofu


  1. Soak the noodles in a bowl of boiling water for 5-10 minutes, until soft.
  2. Chop the tofu into cubes and pan fry until browned, then tip onto a plate until ready to use.
  3. Meanwhile, combine the curry powder, rice vinegar, soy sauce, turmeric & water.
  4. Then finely chop the garlic, grate the ginger and prep the veg.
  5. Heat a tbsp of sesame oil in the pan and add the ginger, chili, garlic and spring onion, fry for a minute or so, then add the veg with half the sauce and fry for a couple of minutes. Next, add the rice, tofu & the rest of the sauce and toss together, cook for a couple of minutes until warmed through. Serve up with some fresh coriander and enjoy!

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