Singapore Noodles

Another delicious Indo-Chinese concoction of vermicelli noodles tossed with curried vegetables. You can also add shrimp or chicken to these noodles but this recipe is the basic vegetarian version. These noodles taste great with gobi manchurian or chilli chicken.

What you'll need..

• 1/2 Pack rice noodles/vermicelli noodles (200-250 gms)
• 1/2 Cup carrots, julienned
• 1/2 Cup bean sprouts
• 1 Cup cabbage, shredded
• 1 Medium onion, thinly sliced
• 3-4 Green onions, chopped
• 2 Tsp ginger-garlic paste
• 1/2 Tsp fresh cracked pepper
• 1 Tsp chilli flakes
• 1 Tsp garam masala
• 1 Tbsp curry powder
• 1 Tsp soy sauce
• 1 Tsp vinegar
• 2 Tsp lemon juice
• 3 Tbsp oil
• Salt to taste

How to..

• Soak the noodles in hot water for about 20 minutes. (or cook them as per the instructions on the package)
• Heat oil in a non stick wok. Add the ginger-garlic paste and saute for 12-15 seconds.
• Add onion and saute for 3-4 minutes till the onions turn pink. 
• Now add cabbage and carrots and saute for another 3-4 minutes. 
• Add the green onions and bean sprouts and mix well.
• Add salt, pepper, chilli flakes, garam masala and curry powder and mix well. Cook for another 2 minutes.
• Now add the noodles along with lemon juice, soy sauce and vinegar and mix well till the noodles are well coated with all the spices. Serve hot.

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