Singapore Noodles

Singapore Noodles

Singapore Noodles

Prep Time
5 Minutes
Cook Time
10 Minutes
Ingredients
13
Servings
4
A tasty noodle dish flavoured with Ginger, Chilli, Garlic and a touch of Curry Powder, ideal for a mid-week meal or packed up for lunch.
Ingredients
  • 250 gram (9 ounce) egg noodles

  • 1 tablespoons toasted sesame oil

  • 175 gram (6 ounce) red bell pepper, sliced

  • 100 gram (4 ounce) shiitake mushrooms, sliced

  • 75 gram (3 ounce) mangetout

  • 75 gram (3 ounce) spring onions, sliced

  • 100 gram (4 ounce) bean sprouts

  • 1/2 teaspoon Garlic Grinder

  • 1 tablespoons Hot Curry Powder

  • 1/2 teaspoon Ground Ginger

  • 1/2 teaspoon Mild Chilli Powder

  • 1/2 teaspoon light soy sauce

  • 1/2 tablespoons Shaoxing rice wine (or dry sherry)

Key Products
Schwartz product packaging

Product Information

£ 2.50/unit,40g
Hot Curry Powder

Product Information

£ 2.00/unit,85g
Ground Ginger

Product Information

£ 1.70/unit,26g
Mild Chilli Powder

Product Information

£ 2.00/unit,38g

Instructions

  • 1 Prepare the noodles according to the pack directions, drain and rinse.
  • 2 Heat the sesame oil in a wok, fry the red pepper, mushrooms, mangetout, spring onions and bean sprouts for 4-5 minutes.
  • 3 Add the Garlic Granules, Curry powder, Ginger, Chilli powder, soy sauce, rice wine and cooked noodles. Heat through for 2 minutes, then serve.
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