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“So Good” Singapore Noodles

Tonight I really felt like pizza. I think I just felt like something tasty, easy and ever so pleasy! Defrosting meat and cutting up tonnes of vegetables was just not on the cards and there was no way I was going to the shops to grab ingrediants for something. I had a think about what was in the pantry and remembered I had some vermicelli rice noodles. So using what we already had in the fridge we ended up with a super quick recipe that took no more than 10minutes from start to finish.

Here’s the quick and easy recipe…

I prepared and cooked the vermicelli noodles as per the packet they came in. I used about 300g. Once they were ready, I drained them then placed them in a large bowl and i sprinkled 1 tspn of curry powder over them and mixed it in well.

Next in my fry pan I lightly fried 3 diced garlic cloves and 1 tspn minced ginger in some oil. (I used olive oil but coconut oil is good too). Ifried these for about 1min.

I then added to the fry pan to be lightly pan fried

– thinly sliced 2 medium carrot

– thinly sliced 2 bunches of bok choy

– handful of snow peas

– 3 spring onions

I pan fried all the above veggies until they were just soft. (Keep some spring onion to the side as a garnish to finish).I then put the noodles into the fry pan. And mixed well. Roughly chopping them as I went along.

Lastly i popped 1/4 cup of soy sauce, 1 tblspn oyster sauce, chilli flakes and 1 tblnspn of bbq sauce in a jar and mixed well before pouring over the noodles in the pan.

Mix well. Garnish with spring onion. Enjoy. This made 4 meals for elias and I. (Keep in mind it could potentially make more as we eat a lot of food lol).

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