Friday, 9 August 2013

Veggie Singapore Rice noodles

               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


 Pre-Requisites :
    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.

Cooking Method:
             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!

1 comment:

Rachel Cotterill said...

I love rice noodles, and this recipe looks so fresh and tasty. I didn't know they were a big thing in Singapore :)