Singapore
Noodles
Ingredients:
3 or 4 packs of value
noodles (usually about 15p each - we have seen them in Tesco for 8p)
2 tablespoons of
sunflower oil
3 cloves of garlic,
crushed
1 onion cut into inch/2cm
long thin strips
1 teaspoon of chilli
powder
1 red pepper cut into
same strips
1 yellow pepper cut in
the same way
1 courgette/zucchini cut
into strips
about half a cupful of
soya piece, rehydrated (or you could use smoked
tofu - a bit more expensive)
2 tablespoons of soy
sauce
2 tablespoons of sesame
oil (optional)
Cook the noodles
according to the instructions on the packet
leaving out the flavouring sachet which is
usually very chemical based (if you don't mind
that it is a very cheap way of making soup for
another time). Cook the onions and garlic in the
sunflower oil for a few minutes and then add the
chilli and stir in well. Add your vegetables and
soy sauce and cook for a few moments until
slightly softened and then add the soya or tofu
and stir fry for another 10 minutes or so before
adding the rice noodles and combining well (you
may want to cut them up if they are very long).
At the last minute sprinkle the sesame oil over
the dish and serve at once. This goes very well
with a fresh salad of lettuce and herbs.
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