This wonderful dish has been inspired by Singapore Noodles in Nigella Express. There have been quite a few changes from Nigella’s own recipe including making the dish vegetarian. Next time, I’d make this dish spicy with some fresh chillies and add more crunch with some peanuts or almond flakes.

Ingredients:

• 250 grams thin noodles, vermicelli preferred
• 40 grams dried fried onion
• 100ml Chinese Rice Wine Cooking
• 1 tbs sesame oil
• 1/4 chopped wombok cabbage
• 125 grams baby corn, sliced thin
• 4 button mushrooms, sliced thin
• 2 spring onions, sliced thin
• 2 tsps roasted curry powder
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 massel chicken style vegetable stock
• 1 cup water
• 40 mls soy sauce
• 75 grams bean sprouts
• chopped coriander for garnish
• dried fried onion for garnish

Instructions:

1. Cook the rice noodles according to packet and drain.
2. Soak the fried onions in a cup with the rice wine.
3. Place the cabbage, baby corn and spring onions in with the sesame oil and fry until the cabbage has softened.
4. Mix in the mushrooms and add the curry powder, ginger and garlic. Stir in to infuse.
5. Add the stock, water and soy sauce before adding in the wine and onions.
6. Boil for a minute, before adding in the noodles and stirring throughly to ensure the sauce is mixed through well.
7. Add the beansprouts before taking off the heat.
8. Serve in with a garnish of coriander and crunchy onion on top.