Inspired by the famous hawker stall noodles of Singapore. A fragrant mix of curry powder and a special stir-fry sauce makes for one super tasty noodle dish.
IN THIS PACK
– rice vermicelli noodles
– curry powder
– baby corn
– Singapore noodle sauce
– 2 Tbsp vegetable oil
– 400g thinly sliced chicken, pork and/or prawns
– 1 onion, sliced
– 2 cups vegetables (e.g. sliced cabbage, capsicum, snow peas or carrot)
– 2 eggs, lightly beaten
Place RICE VERMICELLI NOODLES in a large bowl, cover with cold water and soak for 10 minutes to soften. Drain noodles and cut into shorter strips using scissors or a knife. Set aside for later.
Place 2 tablespoons of water in a small bowl. Now choose your curry flavour. Mix 1 sachet of CURRY POWDER into the water for a mild flavour and both sachets for maximum flavour. It’s up to you! Set aside your curry powder mixture for later.
Heat oil over high heat and stir-fry onion, meat and/or seafood until almost cooked. Drain and discard the liquid from the BABY CORN and add them to the pan along with your 2 cups of veggies. Stir-fry for another minute or until your chosen additions are just cooked. Push everything over to one side of the pan and add beaten eggs to the empty side. Let egg set for a minute or until just starting to firm up, then toss it through the rest of your stir-fry.
Now add your softened noodles, the curry powder mixture you made in Step 2 and my tasty SINGAPORE NOODLE SAUCE. Toss everything together until well combined. Remove from heat and serve.
RICE VERMICELLI NOODLES: rice (88%), water.
CURRY POWDER: coriander, cumin, cinnamon, cardamom, white pepper, chilli, cloves, turmeric.
BABY CORN: corn (59%), water, salt, acidity regulator (330).
SINGAPORE NOODLE SAUCE: soy sauce (soybeans, water, wheat, rice, salt), sugar, water, salt, peanut paste (peanut, vegetable fat), ginger, garlic, thickeners (1422), tapioca (415), acidity regulator