Vegetarian Singapore noodles

Name: Vegetarian Singapore noodles
Prep time: PTM
Total time: PTM
Ingredients: 12

Working with The University of Sheffield

Season: SpringSummer

The big bundles of spring onions arriving from Regather farm continue to be so luscious, even into late summer… hats off to the farm team this year. A stir-fry with noodles is a classic way to make the most of them. Recipe by Jeremy Pang from bbc.co.uk/food/recipes.

The version below is vegetables only. You could add whatever protein you like – e.g. fried pieces of tofu, or cooked prawns. I like to prep a quick egg omelette with sesame oil and cut it into strips, adding them to the stir-fry right at the end.

Ingredients

100g dried rice vermicelli noodles

½ medium red onion, finely sliced

1 large carrot, peeled and cut into thin matchsticks

3 spring onions, trimmed and cut into thin matchsticks

3 leaves green cabbage or Chinese leaf, trimmed, thinly shredded

1 tbsp sunflower oil

To serve: fresh chives or sliced spring onions and sliced red chilli

2 tsp medium curry powder

¼–½ tsp hot chilli powder, to taste

1 tbsp light soy sauce

½ tsp dark soy sauce

½ tsp sesame oil

Method

Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 mins, then drain in a sieve and spread out onto a clean tea towel. Pat and press until as dry as possible, then transfer to a bowl. (If you have time, leave noodles to dry on a second clean tea towel for 10–15 min

Mix all the ingredients for the curry sauce in a small bowl until thoroughly combined.

Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves, ready for cooking sequentially. Have the bowl of noodles and the sauce ready to hand.

Heat ½ tbsp of oil in a wok on a very high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the spring onions and stir-fry for a further 10 seconds before adding a little more oil and the shredded leaves. Stir-fry for 10–15 seconds mor

Add another teaspoon of oil, wait for the wok to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the veg from the sides onto the noodles and stir-fry together for about 1 minute.

Finally, add the curry sauce and stir-fry with the noodles and veg for 20–30 seconds more. Divide between two bowls, scatter over chives or spring onions and red chilli to serve.

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