Veggie Singapore Noodles

Thu, 20 January 2022

Suzie Arbuthnot's Veggie Singapore Noodles

Serves 4

Ingredients

Veg oil
4 large eggs beaten + pinch of salt
1 medium onion finely sliced + splash of water
1 pepper finely sliced (any colour)
1 medium carrot finely julienned
100g baby corn finely sliced on the diagonal
100g mangetout/sugar snap peas finely sliced on the diagonal 1 tsp of veg or chicken stock powder
500g cooked vermicelli rice noodles (in boiling water for 1 minute and strain using colander)

3 tsp curry powder (mild/medium/hot) 1 tsp garlic powder
1 tsp chilli powder (mild/medium/hot)(optional)
4 tsp light soy sauce
2 tsp sesame oil
1 tsp veg or chicken powder
water
Salt and white pepper to taste
2 Spring onions finely sliced

Method

1. In a wok or frying pan put 2 tbsp of veg oil in and fry like an omelette (will take about 1 minute on each side), once cooked put on a plate and slice into fine strips of egg.

2. In the same wok add 1 tbsp of oil and fry the carrot, pepper, baby corn and mangetout with a splash of water to stop ifrom burning for a minute. Pour these out on to a plate. Do not clean the wok.

3. In the wok add in 1 tbsp of oil and the onions, curry powder, garlic powder, chilli powder (I use mild curry and chilli powder because of my little ones) for and fry for a couple of minutes till the aromas are released. You may want to admore curry powder or chilli powder depending on your taste.

4. Then toss in the cooked vermicelli. Put all the veg back in and toss again so everything is evenly distributed.

5. Add in the soy sauce, sesame oil and stock powder and then the egg strips and keep frying and tossing until the noodles change to a golden yellow colour.

6. Taste and season accordingly add in the spring onions and serve.