Vegetarian Singapore fried noodles recipe
 Crunchy, fiery and full of umami flavours – these veggie Singapore noodles are mouth-wateringly good. Each serving provides 329 kcals, 9g protein, 53g carbohydrates (of which 9g sugars) 8g fat (of which 1g saturates), 7g fibre and 1.3g salt. 100g/3½oz dried rice vermicelli noodles½ medium red onion, finely sliced1 large carrot, peeled and cut into thin matchsticks1 small leek, or 3 spring onions, trimmed and cut into thin matchsticks3 leaves Chinese leaf, green cabbage or spring greens, trimmed and thinly shredded1 tbsp sunflower or vegetable oilfresh chives or sliced spring onions and sliced red chilli, to serve 100g/3½oz dried rice vermicelli noodles ½ medium red onion, finely sliced 1 large carrot, peeled and cut into thin matchsticks 1 small leek, or 3 spring onions, trimmed and cut into thin matchsticks 3 leaves Chinese leaf, green cabbage or spring greens, trimmed and thinly shredded 1 tbsp sunflower or vegetable oil fresh chives or sliced spring onions and sliced red chilli, to serve 2 tsp medium curry powder¼–½ tsp hot chilli powder, to taste1 tbsp light soy sauce½ tsp dark soy sauce½ tsp sesame oil 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 minutes, 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 the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.)Mix all the ingredients for the curry paste 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. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients.Heat ½ tbsp of the oil in a wok over 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 leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear.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 vegetables from the sides onto the noodles and stir-fry together for about 1 minute.Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, 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 the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.) Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, 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 the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.) Mix all the ingredients for the curry paste in a small bowl until thoroughly combined. Mix all the ingredients for the curry paste 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. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients. Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients. Heat ½ tbsp of the oil in a wok over 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 leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear. Heat ½ tbsp of the oil in a wok over 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 leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear. 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 vegetables from the sides onto the noodles and stir-fry together for about 1 minute. 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 vegetables from the sides onto the noodles and stir-fry together for about 1 minute. Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Recipe tips When moving the ingredients around the wok, try the ‘tummy and head’ movement: stir round and round with your spoon (from the middle of the noodles, out), whilst shaking your wok back and forth at the same time. This will help to spread all the paste through the noodles quickly and evenly.