Singapore Noodles Recipe | olivemagazine

Two bowls of noodles with sliced chilli, alongside two pairs of wooden chopsticks and two glasses of water with a white background

225g vermicelli rice noodles
2 tbsp vegetable oil
1 tbsp curry powder (medium or mild)
½ tsp turmeric
4 tbsp soy sauce
½ tsp sugar
4 tbsp shaoxing wine
½ tsp ground white pepper
1 tbsp ginger
grated
2 garlic cloves
crushed
1 red chilli
finely chopped, plus extra to serve
320g stir-fry vegetable mix
(a mix of shredded pepper, onion, bean spouts, carrot and cabbage)

Method

step 1
Put the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Leave to soak for 2-3 minutes or until softened. Drain well. Mix the curry powder, turmeric, soy, sugar, wine and pepper in a small bowl.
step 2
Meanwhile, heat the oil in a wok over a high heat and, once hot, fry the ginger, garlic and chilli. Stir fry for 1 minute until fragrant then tip in the vegetable mixture. Stir fry for another 3-4 minutes or until the vegetables have softened slightly but still retain a crunch.
step 3
Pour in the sauce and the drained noodles into the wok, and toss everything together for 2 minutes until piping hot. Season with a pinch of salt or more soy sauce, to taste, and serve.

Anna GloverSenior food editor