SINGAPORE NOODLES

Ingredients:
4 tablespoons vegetable oil
1 tablespoon sesame oil
1 clove garlic, crushed
3 teaspoons minced ginger
1½ tablespoons curry powder (Maharajahs Brand is recommended) or to taste

1 red capsicum, cut into strips
2 cups shredded Chinese cabbage
2 carrots, peeled, quartered and thinly sliced
125g thin rice stick noodles (rice vermicelli)

2 cups bean sprouts
2 spring onions, sliced
¼ cup water or chicken stock
2 tablespoons soy sauce
½ teaspoon palm sugar or soft brown sugar
½ teaspoon salt
¼ teaspoon freshly ground pepper



Method:
Soak the rice noodles in cold water for 30 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.

Prepare the sauce by whisking together the water or chicken broth with the soy sauce, palm sugar and salt and pepper. Set aside.

Heat both oils in a hot wok. When the oil is hot, add the ginger, garlic and curry powder. Stir-fry for about 30 seconds. Stir-fry the vegetables, beginning with the carrot then adding the red capsicum, and the cabbage. Add the noodles and stir until they soften then add the spring onions and bean sprouts.
Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning, adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.



Source : bestveg.com