Singapore Noodles

This recipe is a take on an old favourite. It should be cooked and ready on the table in 30 minutes!

Singapore Noodles:

Ingredients:

250g rice vermicelli noodles
4 eggs, beaten lightly
2 tsp vegetable oil
1 medium brown onion (150g), chopped coarsley
2 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
150g baby bok choy, chopped coarsley
200g snow peas, halved
1 small red capsicum (150g), sliced thickly
2 Tbsp soy sauce
2 Tbsp mushroom oyster sauce
2 Tbsp sweet chilli sauce
1 cup loosely packed fresh coriander leaves
3 cups (240g) bean sprouts

Method:

1. Place noodles in large heatproof bowl, cover with boiling water, stand until just tender. Drain. Using scissors, cut noodles into 10cm lengths.

2. Heat lightly oiled wok, add half of the egg and swirl wok to make thin omelette. Cook, uncovered, until egg is just set. Remove from the wok; roll into cigar shape, cut into thin slices. Repeat with remaining egg.

3. Heat oil in wok; stir-fry onion until soft. Add garlic and ginger; cook, stirring, 1 minute. Add bok choy, snow peas, capsicum and sauces; cook, stirring, until vegetables are just tender.

4. Add noodles and egg strips to wok with coriander and sprouts; toss gently to combine.

Serves: 4

Rating: 4