I first had singapore noodles at a Chinese buffet. I’d never thought to order them before, but now they’re one of my favourite Chinese dishes. Aren’t buffets great for that? You always find something new.
This ‘fakeaway’ version will have half the calories of your takeaway but tastes just as delicious. Turmeric gives them their gorgeous happy sunshine yellow colour – yellow food always makes me happy! I don’t think broccoli is very traditional but I added it because it needed using up, and it’s really good for you.
The best thing about these is you can eat them hot or cold and add any meats you like – this version is veggie but would be great with some pulled pork, chicken or prawns.
- 2 nests of thin egg noodles or Vermicelli
- 1 red pepper
- 1/2 head of brocolli
- 1 small white onion
- 1 spring onion
- 3 tsp turmeric
- 3 tsp garam masala
- 1/2 tsp cayenne chilli pepper (optional)
- 2 tsp soy sauce
- 1 clove garlic
- 1 tbsp sesame oil
- 1 tsp Japanese rice wine vinegar
- 1 tsp sweet chilli sauce
- 1 tsp ginger – powdered or fresh
- Splash of water
- 2 tbsp rapeseed or vegetable oil for frying
Chop the garlic finely and the ginger if using fresh. Slice up the peppers, onions and broccoli into small pieces. Cook the noodles according to packet instructions and drain, coat with the sesame oil and put to one side. In a fresh pan or ideally wok with the rapeseed oil, heat gently and then add the garlic and ginger, followed by the chopped vegetables.
Fry on a high heat for a few minutes and then add the noodles to the pan. Keeping everything moving, add the turmeric, garam masala, chilli pepper, soy sauce, vinegar, sweet chilli sauce and ginger. Add a splash of water if it gets too dry and then eat!
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