Singapore Noodles:Rice noodles tossed in vegetables & sauces


How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Singapore Noodles checkout Lime Noodles with Basil , Char Kuey Teow . You can also find more Noodles and Pastas recipes like Lightning Lasagne, Lasagne Bolognese, Lemony Chicken Pasta, California Pista Pasta Salad. Or try out these recipes from Singaporean Cuisine like Roti Prata, Singapore Sweet Garlic Vegetables, Singapore Noodles, Singaporean Mango Jelly.
Rice noodles boiled, soaked in warm water 1 1/2 cups

Cabbage 1/4 small

Oil 1 tablespoon

Garlic chopped 1 tablespoon

Dried red chilli 1

Onion sliced 1 medium

Mixed bell peppers sliced 1 cup

Carrot cut into juliennes 1 small

Salt to taste

Crushed black peppercorns to taste

Turmeric powder a pinch

Soy sauce 1 tablespoon

Schezwan sauce 1 tablespoon

Step 1

Shred the cabbage.

Step 2

Heat oil in a non-stick pan. Add garlic and sauté till golden. Add dried red chilli and onion and sauté for 30 seconds.

Step 3

Add bell peppers, carrot and cabbage, toss to mix and cook for 30 seconds. Add salt, crushed peppercorns and turmeric powder and toss to mix.

Step 4

Strain soaked noodles and discard excess water. Add noodles, soy sauce and schezwan sauce to the vegetable mixture, toss to mix and cook for a minute.

Step 5

Serve hot.

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