I am a huge fan of Singapore noodles. In fact, I crave them. Obviously I don’t like to buy them as I’m not sure that they are very health lol.
So I made my own version. It turns out, it’s a winner.
INGREDIENTS:
- 1 onion, sliced
- Â cloves garlic, sliced
- 2 carrots, grated
- 3 baby bok choy, finely sliced
- 1 Cup cauliflower, chopped into small florets
- 1 Cup cabbage, finely sliced
- 500g vermicelli noodles
- ¾ Cup vegetable stock
- 1tsp – ½ Tbsp. curry powder (depending on the level of spice you like)
- ¼ Cup soy sauce
- 1 Tbsp. olive oil
METHOD:
- Put noodles in a large bowl and soak in warm water.
- In the meantime, heat a large frying pan or wok on medium-high heat. Add oil and allow to heat.
- Add the onions to the pan and cook, stirring for 1-2 minutes or until they start to soften. Toss in garlic and cook for another minute.
- Stir curry powder in and cook for 1 minute.
- Add the cauliflower and cook, stirring for 2 minutes making sure you coat it with the curry powder.
- Add the rest of the vegetables in and cook stirring for 2 minutes.
- Pour in the vegetable stock and soy sauce. Bring to the boil turning the heat to high if you need to. Allow to simmer for 1 minute.
- Turn the heat down to medium-low. Drain the noodles and toss them into the pan or wok giving them a good stir to make sure the noodles are fully coated in the sauce.
- Serve them just as they are or with a little chilli if you like more spice.
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