Vegetarian Singapore Fried Noodles

Crunchy, fiery, and bursting with umami flavors, these Vegetarian Singapore Fried Noodles are a quick and mouth-watering meal.

Nutritional Information (per serving):

• Calories: 329 kcal
• Protein: 9g
• Carbohydrates: 53g (of which 9g sugars)
• Fat: 8g (of which 1g saturates)
• Fibre: 7g
• Salt: 1.3g

Ingredients:

• 100g/3½oz dried rice vermicelli noodles
• ½ medium red onion, finely sliced
• 1 large carrot, peeled and cut into thin matchsticks
• 1 small leek (or 3 spring onions), trimmed and cut into thin matchsticks
• 3 leaves Chinese leaf, green cabbage, or spring greens, trimmed and thinly shredded
• 1 tbsp sunflower or vegetable oil
• Fresh chives or sliced spring onions and sliced red chili, to serve

For the Curry Paste:

• 2 tsp medium curry powder
• ¼–½ tsp hot chili powder (to taste)
• 1 tbsp light soy sauce
• ½ tsp dark soy sauce
• ½ tsp sesame oil

Method:

1. Prepare the Noodles:
   • Place the rice vermicelli noodles in a large bowl and cover with just-boiled water. Let them stand for 2 minutes.
   • Drain the noodles in a sieve and spread them out on a clean tea towel. Pat and press them until as dry as possible. Transfer to a bowl. (For best results, let the noodles dry on a second clean tea towel for 10–15 minutes to keep them al dente.)
2. Make the Curry Paste:
   • In a small bowl, mix together the curry powder, hot chili powder, light soy sauce, dark soy sauce, and sesame oil until well combined.
3. Prepare the Vegetables:
   • Arrange the prepared vegetables on a board or plate in a semi-circle: start with the red onion, followed by the carrot, leek, and end with the shredded leaves. Keep the bowl of noodles and curry paste nearby for easy access.
4. Cook the Vegetables:
   • Heat ½ tablespoon of oil in a wok over very high heat. Add the red onion and stir-fry for 10–15 seconds.
   • Add the carrot and stir-fry for another 10 seconds.
   • Add the leek and stir-fry for an additional 10 seconds.
   • Add a little more oil and the shredded leaves, stirring for 10–15 seconds more.
   • Move all the vegetables to the sides of the wok, leaving the center clear.
5. Fry the Noodles:
   • Add another teaspoon of oil to the center of the wok. Wait for the wok to be smoking hot.
   • Toss the noodles into the center and fry for a few seconds. Bring the vegetables from the sides into the center and stir-fry together for about 1 minute.
6. Add the Curry Paste:
   • Add the curry paste to the noodles and vegetables. Stir-fry everything together for 20–30 seconds more, ensuring the paste is evenly distributed.
7. Serve:
   • Divide the noodles and vegetables between two warmed bowls. Scatter with fresh chives or sliced spring onions and red chili.

Enjoy your vibrant and flavorful Singapore Fried Noodles!