A standout amongst the most famous dishes on any Chinese take-out menu is Singapore Noodles. Singapore noodles get their shading from the turmeric in the curry powder. I want to blend my very own curry powders so as to control the flavors and heat of each blend, however you do need a significant all around loaded zest rack so as to do as such. On the off chance that you utilize a business curry powder for this formula, remember that they can differ incredibly as far as heat, so alter the estimations as per your inclination.
- 1 1/2 Cups Sprouts , blanched
- 1 Cup Spring Onions, chopped
- 1 Capsicum , julienne
- 1 1/2 Cup Cabbage, sliced
- 1/2 Cup Onion, sliced
- 2 tsp Garlic, chopped
- 20 Gram Rice Vermicelli (soaked and drained)
- 2 tsp Ginger, chopped
- 1/4 Cup Water or Stock
- 2 Tbsp Soya Sauce
- 1 tsp Sugar
- To taste Salt and Black Pepper
- 1 1/3 Tbsp Vietnamese Curry Powder
- 1/4 Cup Oil
In a little bowl, combine the water/stock, soy sauce and brown sugar. Put aside. Warmth oil in an extensive wok and over high heat,add the curry powder and garlic. Sautéed food until fragrant. Add the onion, pan sear until the point that it starts to mellow. Push to the side and include the ginger and spring onions and sautéed food until the spring onions relax. Include the capsicum and cabbage and sautéed food till somewhat delicate. Mix in the bean grows, cook quickly, at that point include the noodles. Include the sauce, hurling the fixings cautiously to blend. On the off chance that excessively dry, include more water/stock. Add salt and dark pepper to taste. Serve hot.