Singapore Noodles

Singapore Noodles

From   Mummy Ka Magic

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Pasta

Type: Oriental

Rice noodles cooked with vegetables and schezwan sauce


  • Rice noodles, soaked in hot water 1½ cups
  • Small cabbage ¼
  • Oil 1 tbsp
  • Garlic, chopped 1 tbsp
  • Dried chilli 1
  • Medum onion, sliced 1
  • Mixed capsicums, sliced 1 cup
  • Small carrot, cut into thin strips 1
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Turmeric powder 1 pinch
  • Soy sauce 1 tbsp
  • Schezwan sauce 1 tbsp


  • Shred the cabbage.
  • Heat oil in a non-stick pan, add garlic and sauté till golden. Add dried red chilli and onion and sauté for 30 seconds.
  • Add capsicums, carrot and cabbage, toss and cook for 30 seconds. Add salt, crushed peppercorns and turmeric powder and mix.
  • Strain soaked noodles and discard excess water. Add noodles, soy sauce and schezwan sauce to the vegetable mixture, toss well and cook for a minute.
  • Transfer into a serving bowl and serve hot.