Name: Singapore noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram vermicelli rice noodles; 2 tablespoon vegetable oil; 3 eggs, lightly beaten; 1 chinese lup cheong sausage, sliced diagonally; 1 red capsicum, seeded, thinly sliced; 3 clove garlic, crushed; 1 teaspoon finely grated ginger; 2 teaspoon curry powder; 4 green onions, thinly sliced; 1/4 cup soy sauce; 2 cup bean sprouts

Singapore noodles

Whip us this delicious Singaporean noodle dish in less than 30 minutes - soy and ginger infused vermicelli noodles are tossed with Asian vegetables, a delicious sausage and a traditional egg omelette to create a masterpiece suitable for any weeknight dinner.

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

200 gram vermicelli rice noodles

2 tablespoon vegetable oil

3 eggs, lightly beaten

1 chinese lup cheong sausage, sliced diagonally

1 red capsicum, seeded, thinly sliced

3 clove garlic, crushed

1 teaspoon finely grated ginger

2 teaspoon curry powder

4 green onions, thinly sliced

1/4 cup soy sauce

2 cup bean sprouts

Method

1.Prepare noodles following packet instructions. Drain well.

2.Meanwhile, heat half oil in a wok or large frying pan on high. Pour in egg, swirling to make a large omelette. Cook 1-2 minutes, until set, then remove to a board. Roll up and slice into thin strips.

3.Heat remaining oil in wok. Stir-fry sausage 30 seconds. Add capsicum, garlic, ginger and curry powder. Stir-fry 1-2 minutes, unfil fragrant.

4.Add noodles, green onions and soy sauce. Stir-fry 34 minutes, until heated through. Mix sprouts through. Serve topped with omelette.

Dried lup cheong sausage and vermicelli noodles can be found in specialty Asian groceries. They will both keep unopened in the cupboard for a few months.
Note

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Ingredients

Method

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