Singapore Noodles

Singapore Noodles


    1½ cups boiled rice noodles, soaked in warm water

    ¼ small cabbage

    1 tbsp oil

    1 tbsp chopped garlic

    1 dried red chilli

    1 medium onion, sliced

    1 cup sliced mixed bell peppers

    1 small carrot, cut into juliennes

    Salt to taste

    Crushed black peppercorns to taste

    A pinch turmeric powder

    1 tbsp soy sauce

    1 tbsp schezwan sauce

preparation method

  1. Shred the cabbage.
  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.
  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.
  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.
  5. Serve hot.

Serving Suggestions

    2 serve
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:15 min Cook: 15 to 30 minutes

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