Singapore Vermicelli

Ingredients

For the vermicelli

• 125 g rice vermicelli
• ¼ medium size onion, finely sliced
• ½ red bell pepper, finely sliced
• ½ green bell pepper, finely sliced
• 8 small florets broccoli
• 8 small florets cauliflower
• 4 baby corn ears, sliced
• 200 g beansprouts
• 40 g carrots, julienned
• 80 g mushrooms, sliced
• 2 garlic cloves, crushed
• 2 tablespoons vegetable oil

For the seasoning mixture

• 3 tablespoons curry powder
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice wine or dry sherry
• 1 teaspoon salt
• ½ teaspoon sugar

Method

Put the vermicelli in a large bowl and add boiling water. Leave for 3-5 minutes until softened, but not soft, loosen and separate each strand with chopsticks as you soak the vermicelli. Then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don’t clump together.

Add all the seasoning in a bowl, mix well.

Put the drained vermicelli in a large bowl, add half of the seasoning mixture and toss together well until the vermicelli are well coated.

Heat oil in a wok over medium heat, add garlic, cook for 30 seconds until fragrant. Then tip in the vegetables, turn the heat up to medium high, stir-fry for 30 seconds, add the remaining seasoning mixture, mix everything together and cook for a couple of minutes.

Tip in the noodles and toss everything together and continue to stir-fry for a couple of minutes, until the vegetables and the vermicelli are all well combined.

Divide onto plates, top with coriander and serve immediately.