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Singapore Rice Noodles

Preparation time: 30 minutes


Number of servings: 2



Ingredients

  • 300g rice vermicelli
  • 10 unpeeled shrimps
  • 2 garlic cloves
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp oil
  • 1 red onion
  • 1 carrot
  • 1 red bell pepper
  • Salt and pepper

Spice mix

  • 2 tsp curry masala powder
  • ½ tsp turmeric
  • ½ tsp coriander

Sauce mix

  • 2 Tbsp rice wine
  • 3 Tbsp soy sauce
  • 60 ml water

Garnish

  • Coriander

How to make it


Put the rice vermicelli in a large bowl and add boiling water. Soak it for 15 minutes. Boil water in a pan, add the rice vermicelli and boil it for 3 minutes. This way, the vermicelli won't stick together. Drain the noodles, rinse it, and put it aside.

Mix the curry powder, turmeric and coriander powder in a bowl. Mix the rice wine, soy sauce, water and sugar in a bowl. Put it aside.

Heat oil in a pan, on medium heat. Add the garlic and ginger, and stir-fry for 2 minutes. Then add the red onions and carrots, and stir-fry until soft. Add the red bell pepper and shrimps, and stir-fry for a couple of minutes. Add the sauce mix and simmer.

Then add the rice vermicelli and spice mix. Stir-fry well. Season with the sauce mix. Stir-fry for another 4 to 5 minutes until the rice is well fried.

Garnish with the coriander.



  • Su (número de referencia): REC111
  • Origen: Singapur
  • En existencias