Singapore-Style Vegetable Noodles
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Ingredients
- 250 g dried rice vermicelli noodles
- 2 tbsp curry powder
- 150 g beansprouts
- 1 red pepper, sliced
- 2 large eggs
- 2 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 375 kcal
- Protein
- 10.7 g
- Carbohydrate
- 55.3 g
- of which sugars
- 3.7 g
- Fat
- 11.1 g
- of which saturates
- 2.4 g
- Fibre
- 3.6 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the rice vermicelli noodles with just-boiled water and leave to soften for 5 minutes, then drain.
- 2
Beat the eggs. Heat a third of the groundnut oil in a wok and scramble the eggs briefly until just set, then lift out.
- 3
Add the remaining oil with the curry powder and fry for 30 seconds until fragrant.
- 4
Add the red pepper and stir-fry for 2 minutes, then add the beansprouts and stir-fry for 1 minute.
- 5
Return the egg to the wok with the noodles and light soy sauce, and toss everything together for 2 minutes until well combined and hot through.
- 6
Serve immediately.
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