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One Pan Singapore Noodles

A quick fix dinner that packs a flavour punch!

15 4
One Pan Singapore Noodles | DonalSkehan.com, A quick fix dinner that packs a flavour punch!

main-meals

One Pan Singapore Noodles

A quick fix dinner that packs a flavour punch!

Friday, October 7, 2016
US / METRIC

1 tbsp sunflower oil

3 garlic cloves, finely minced

1 large thumb-sized piece of fresh ginger, finely chopped

2 red chillies, thinly sliced

6 spring onions, thinly sliced

100g green beans, trimmed

1 red pepper, deseeded and thinly sliced

1 tbsp curry powder

100g frozen peas

3 tbsp dark soy sauce

1 tbsp rice wine

1 tsp sugar

1 tsp sesame oil

225g rice vermicelli

300ml boiling hot chicken stock (use veg stock for vegetarian dish)

Large handful of fresh coriander, roughly chopped

1 tbsp sunflower oil

3 garlic cloves, finely minced

1 large thumb-sized piece of fresh ginger, finely chopped

2 red chillies, thinly sliced

6 spring onions, thinly sliced

3.5 oz green beans, trimmed

1 red pepper, deseeded and thinly sliced

1 tbsp curry powder

2/3 cup frozen peas

3 tbsp dark soy sauce

1 tbsp rice wine

1 tsp sugar

1 tsp sesame oil

8 oz rice vermicelli

1 1/3 cup boiling hot chicken stock (use veg stock for vegetarian dish)

Large handful of fresh coriander, roughly chopped

Wok

 

15 mins
Serves 4

After a recent stay in a house with a limited kitchen, my love for one-pan dishes has grown astronomically. This dish is a super quick one too – vermicelli rice noodles come alive with only a brief lick of boiling stock so there’s no faffing about. Add to this a heap of tender, stir-fried vegetables and you’re week is off to a really healthy and wholesome start. Recipe from my new book Eat.Live.Go which can be ordered here.

Heat the oil in a large wok over a high heat and stir-fry the garlic, ginger, chilli and spring onions for 2 minutes until the onions are just tender.
Add the green beans and red pepper and stir-fry for a further 4 minutes before stirring in the curry powder, frozen peas, soy sauce, rice wine, sugar and sesame oil.
Roughly break in the noodles and pour over the chicken stock, making sure the noodles are completely submerged. Continue to stir until the noodles are tender; which should only take a couple of minutes, by which time the liquid should also have evaporated.
Serve in deep bowls with a generous sprinkle of coriander.
15 mins
Serves 4

Ingredients
US / METRIC

1 tbsp sunflower oil

3 garlic cloves, finely minced

1 large thumb-sized piece of fresh ginger, finely chopped

2 red chillies, thinly sliced

6 spring onions, thinly sliced

100g green beans, trimmed

1 red pepper, deseeded and thinly sliced

1 tbsp curry powder

100g frozen peas

3 tbsp dark soy sauce

1 tbsp rice wine

1 tsp sugar

1 tsp sesame oil

225g rice vermicelli

300ml boiling hot chicken stock (use veg stock for vegetarian dish)

Large handful of fresh coriander, roughly chopped

1 tbsp sunflower oil

3 garlic cloves, finely minced

1 large thumb-sized piece of fresh ginger, finely chopped

2 red chillies, thinly sliced

6 spring onions, thinly sliced

3.5 oz green beans, trimmed

1 red pepper, deseeded and thinly sliced

1 tbsp curry powder

2/3 cup frozen peas

3 tbsp dark soy sauce

1 tbsp rice wine

1 tsp sugar

1 tsp sesame oil

8 oz rice vermicelli

1 1/3 cup boiling hot chicken stock (use veg stock for vegetarian dish)

Large handful of fresh coriander, roughly chopped

You'll Need

Wok

 

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