A takeaway favourite!! Singapore Noodles with it's signature yellow hue and curry flavour. A versatile dish where you can use the ingredients below or utilise the leftovers in your fridge to add to the noodles.
My favourite addition to Singapore Noodles is fried chicken schnitzel. It pairs so well with the flavours in the noodles and is how I grew up having them from a local Chinese takeaway. A perfect meal and excellent left over / lunches for the days following.
Ingredients
- 1 TSP Minced Garlic
- 3 TSP Curry Powder
- 2 Carrots
- 1 Capsicum
- 1 Brown Onion
- 1 Zucchini
- 1 packet of vermicelli rice noodles (Changs is my brand of choice)
- 3 TBP Gluten Free Soy Sauce
Method
1. Julienne vegetables and prepare noodles as per packet instructions and set aside.
2. Add garlic and curry powder to a wok over medium to high heat with a good amount of oil. Stir over heat to mix until it becomes aromatic, add vegetables and cook through.
3. Add noodles to vegetables in wok and toss to mix. Drizzle with soy sauce and toss again.
4. Enjoy the noodles on their own, as a side dish or my favourite way, topped with fried chicken schnitzel sliced.
