Singapore Stir Fry
This is a great way to use up vegetables
Makes enough for: 2 people
Ingredients
- 165 g rice vermicelli
- Water for boiling and refreshing
- 60 mls canola oil
- 150 g shitake mushrooms, thinly sliced
- 2 large cloves garlic, crushed
- 4 red spring onions, thinly sliced
- 1 red chilli, finely chopped
- 100 g tenderstem broccoli, cut into 2cm lengths
- 100 g baby pak choi, leaves separated
- 2 medium carrots, peeled and ribboned
- 1 red pepper, cut in half, seeded and thinly sliced
- 75 mls soy sauce
- 5 mls curry powder
- 15 mls palm sugar
- 60 mls water
- Salt and freshly ground black pepper to season
- 1 lime, cut in half
Method
- Bring a pot of water to the boil and cook the vermicelli for 2 minutes
- Remove from the water and refresh in a bowl of cold water
- Drain and set aside
- Place the oil into a wok and heat over a high temperature
- Add the mushrooms and stir before adding the garlic, spring onions and chilli
- Stir-fry for 30 seconds then add the rest of the vegetables
- Add the soy sauce, curry powder and palm sugar
- Stir-fry for 2 minutes then add the noodles and the water
- Season and squeeze the lime juice into the wok
- Stir to combine and serve straight away