Singapore Noodles

Singapore Noodles

By Chef Amrita Raichand

From Mummy Ka Magic

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Pasta

Key Ingredients:

Rice noodles cooked with vegetables and schezwan sauce

Ingredients

Rice noodles, soaked in hot water 1½ cups
Small cabbage ¼
Oil 1 tbsp
Garlic, chopped 1 tbsp
Dried chilli 1
Medum onion, sliced 1
Mixed capsicums, sliced 1 cup
Small carrot, cut into thin strips 1
Salt to taste
Black peppercorns, crushed to taste
Turmeric powder 1 pinch
Soy sauce 1 tbsp
Schezwan sauce 1 tbsp

Methods

Shred the cabbage.
Heat oil in a non-stick pan, add garlic and sauté till golden. Add dried red chilli and onion and sauté for 30 seconds.
Add capsicums, carrot and cabbage, toss and cook for 30 seconds. Add salt, crushed peppercorns and turmeric powder and mix.
Strain soaked noodles and discard excess water. Add noodles, soy sauce and schezwan sauce to the vegetable mixture, toss well and cook for a minute.
Transfer into a serving bowl and serve hot.

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