Singapore Noodles.
October 30th, 2011
This super quick meal is just as tasty as I remember it at the local chinese restaurant when I was kid.
Makes enough for two
Ingredients.
- 100 grams vermicelli noodle
- 1 litre stock
- 100 grams tofu
- 1 carrot
- 10 snow peas
- Handful of broccoli florets
- 2 cups sliced cabbage
- 2 cloves garlic
- 1 teaspoon minced ginger
- 2 spring onions
- 1/2 teaspoon sugar
- Pinch of chilli flakes
- 4 teaspoons soy sauce
- 1 teaspoon madras curry powder
- 2 teaspoons of canola, vegetable or peanut oil
Method.
Bring the litre of stock to the boil. When it is boiling remove the saucepan from the heat and drop in the noodles. Check the packet they will take about 5 to 10 minutes to cook.
Cut the snow peas, carrot and tofu into matchsticks. Prepare the broccoli, cabbage. Finely chop the garlic and ginger and spring onions.
When the noodles are done take 1/3 a cup of the stock and set it aside, then drain the noodles.
Add the sugar and soy sauce to the reserved stock.
In a very hot frypan or wok add the oil and then garlic, ginger and spring onion. When they are fragrant add the carrot, broccoli, tofu and cabbage. After a minute add the curry powder and chilli flakes then the snow peas, noodles and the stock mixture. Cook up for another half a minute and then serve.