I love Singapore noodles from our local Chinese restaurant! It is not vegetarian but makes a great Friday night feed in combination with other meals off their menu. I’ve even been to Singapore, but it was a flying business visit and I didn’t get to try their noodles. One of the funniest things though, my elder daughter did some work there and it turns out no one in Singapore had heard of Singapore noodles, maybe she should have asked for Australian noodles!
Anyway, here is a wonderful recipe for vegetarian Singapore noodles which I found just recently, It has become a staple at our place already though!
Soy sauce 2 tablespoons
Mirin 1 tablespoon
Brown sugar 1 tablespoon (packed)
Rice vermicelli noodles 150 grams
Oil (eg grapeseed or rice bran) 2 tablespoons
Onion 1 (sliced)
Carrot 1 large or 2 small (julienned)
Cabbage 1 cup (finely sliced)
Mushrooms 1 cup (finely sliced)
Peas ½ cup
Capsicum (green) ½ cup (finely sliced)
Coarse salt ½ teaspoon
Minced fresh ginger 2 teaspoons
Minced fresh garlic 2 teaspoons
Curry powder 3 teaspoons