My mum makes a lot of sweet and savoury dishes using rice noodles. Not until i moved to the UK, i realised Singapore rice noodles is such a popular dish. Preparing this dish is an easy way to make my family eat plenty of organic vegetables from our garden and reaching our 5-a-day target.
Sliced Carrots -1 cup
Sliced Runner Beans - 1 cup
Broad Beans - 1 cup
Spinach - 1 cup
Cabbage - 1 cup
Sliced onion - 1 cup
Corainder - Few leaves
Garlic - 4 cloves (peeled and chopped)
Oil - 3tsps
Salt- 1 tsp
Rice noodles - 500 gms
Turmeric powder - 1/2 tsp(optional)
Maggi hot and sweet tomato chilli sauce - 2 tsps
Boil 2 pints of water in a saucepan for 5 minutes. Immerse the rice noodles, close with a lid and wait for 5 minutes.Drain the excess water and allow it to cool.
Heat 3 tsps of oil is a wide-bottomed pan and saute the garlic and onion until it becomes translucent. Pop in the sliced vegetables to the pan, add 1/2 cup of water and boil until the vegetables are cooked. Add the remaining ingredients except coriander and stir well. Garnish with coriander and serve hot!