Singapore Rice Noodles Video by Tarla Dalal

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Perfectly cooked noodles are first mixed with spring onions, sprouts and spice powders to ensure uniform mixing of the ingredients. This scrumptious mixture is then tossed with sautéed veggies of varied colours and textures, which makes this quick and easy dish a delight to behold and devour. Serve the Singapore Rice Noodles as soon as it is ready, not that you can wait for much longer after that peppy aroma teases your nostrils!

  

Recipe Description for Singapore Rice Noodles

Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for servings


Ingredients


To Be Mixed Together For The Noodle Mixture
1 1/2 cups boiled rice noodles , refer to handy tip
1/2 cup chopped spring onion greens
1/2 cup bean sprouts
1 1/2 tbsp oil
1 tsp coriander (dhania) powder
a pinch of turmeric powder (haldi)

Other Ingredients
1 tsp oil
1/2 cup spring onions whites
1 tsp chopped garlic (lehsun)
1/4 cup shredded red cabbage
1/4 cup sliced capsicum (red and green)
1/4 cup thinly sliced carrots
1/4 cup sliced fresh red chillies
salt to taste

For The Garnish
1 tbsp chopped spring onion greens

Method
  1. Heat the oil in a wok or a kadhai on a high flame, add the spring onion whites and garlic and sauté on a medium flame for 1 to 2 minutes.
  2. Add the red cabbage, capsicum, carrots and red chillies and sauté on a medium flame for 2 to 3 minutes.
  3. Add the noodle mixture and salt, mix well and cook on a high flame for 2 more minutes.
  4. Serve immediately garnished with spring onion greens.

Handy tip:

  1. To cook rice noodles, break them into pieces and immerse them in enough boiling water for 2 to 3 minutes or till the noodles are soft.

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