Noodle Recipe – Singapore Noodles
Ingredients:
200gms – Rice noodles
2 tbsp – Oil
2 No – Spring onions sliced
2 No – Bell peppers medium sliced
1/2 cup – Chinese cabbage sliced
1/2 cup – Babycorns sliced
2 No – Leek sliced
2 No – Carrot medium sliced
1/2 cup – Barbecued tofu
1 tsp – Garlic minced
1/4 cup – Broth
1 tbsp – Ginger minced
1 tbsp – Light soy sauce
1 tbsp – Curry powder
1/4-1/2 tsp – Brown sugar
1/4 tsp – Pepper
Salt to taste
Method:
Heat oil in a pan or wok over medium heat and when the oil is hot add the curry powder, ginger and garlic. Stir-fry until fragrant.
Add the onions and peppers stir-fry for 1- 2 mins until it begins to soften.
Add the remaining vegetables (use tofu as it is) and stir-fry for 2-3 mins.
Add the stock and reamining seasonings and mix. Let the mix come to a boil reduced to a simmer.
Add the noodles and mix well and cook for few mins. Add more seasonings if desired. Try Ready To USE Annie Chun’s Pad Thai Rice Noodles And Sauce
