Vegetarian Singapore Noodles
Vegetarian Singapore Noodles

Ingredients

Method

  • 100g rice noodles
  • 1⁄2 red onion, sliced
  • 1 carrot, cut into matchsticks
  • 1 leek, finely sliced
  • 3 leaves of cabbage, shredded
  • 1 tbsp veg oil
  • Chives and red chilli, to serve
  • For the Curry Paste
  • 2 tsp medium curry powder
  • 1⁄2 tsp chilli powder
  • 1 tbsp light soy sauce
  • 1⁄2 tsp dark soy sauce
  • 1⁄2 tsp sesame oil
  • Cook the noodles according to pack instructions, then drain, dry on kitchen paper, and set aside. Meanwhile, mix the ingredients for the curry paste until thoroughly combined in a bowl.
  • Place the prepped veggies into a wok with 1⁄2 tbsp of oil. Stir fry until tender and cooked through, then add a tsp of oil and toss the noodles into the wok. Fry together for a minute or two, then add the curry paste and stir-fry for 30 seconds more. Serve hot in bowls, scattered with chives and chopped red chilli.
10 mins
2 serving
This recipe pairs perfectly with the Cellar Pardas Rupestris Xarel-lo Blend 2017 from Penedes, Spain.

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