Ingredients

• 120 gm - rice vermicelli (rice noodles), soaked for 15 minutes in hot water and drained
• 1.5 cups - sprouts, blanched and drained
• 1 cup - chopped spring onions
• 1 capsicum - cut into strips
• 1.5 cups - thinly sliced cabbage
• 1/2 cup - thinly sliced onion
• 2 tsp chopped garlic
• 2 tsp chopped ginger
• 1/4 cup - water or stock
• 2 tbsp soya sauce or to taste
• 1 tsp sugar
• salt and black pepper to taste
• 1 1/3 tbsp Vietnamese curry powder
• 1/4 cup - oil

How to Make Singapore veg noodles

• In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside.
• Heat oil in a large wok and over high heat, add the curry powder and garlic.
• Stir fry until fragrant.
• Add the onion, stir fry until it begins to soften.
• Push to the side, add the ginger, spring onions and stir fry until the spring onions soften.
• Add the capsicum, cabbage and stir-fry till they are a little soft.
• Stir in the bean sprouts, cook briefly, then add the noodles.
• Add the sauce, tossing the ingredients carefully to mix.
• If too dry, add a bit more water/stock.
• Add salt and black pepper to taste. Serve hot.