Singapore noodles

Ingredients to serve four people:
3 or 4 packs of value noodles (usually about 20p each – we have seen them at Approved Food for much less along with the more traditional rice noodles)
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
(optional) about half a cupful of soya chunks, 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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