Name: The Perfect Singapore foodcourt noodles recipe by Prema Vaidyanthan at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Flat soybean noodles or rice noodles. 1 cup; Tri-Color bell pepper, baby corn, onions,carrot, beans, green peas., 1 cup; Spring onions whites and greens (separated). 1/4 cup; Tofu optional. 7-8 cubes; Mushrooms. optional. 6-7; Tomato sauce, chilly sauce, soya sauce 1 tablespoon each; Vinegar. 1 teaspoon; Gingelly oil. unrefined. 1-1 1/2 tablespoons; Green chillies, garlic, ginger. 1 teaspoon each (finely chopped); Salt and Pepper powder. to taste; Long green chillies( less spicy) 1 or 2 chopped; Cider vinegar to soak the chillies.; Chinese parsley chopped. 2 tablespoons

ABOUT The Perfect Singapore foodcourt noodles RECIPE

Flat soybean or rice noodles are very popular in vegetarian outlets in Singapore foodcourts. Cooked in high flame with a hint of gingelly oil.

Ingredients Serving: 2

Flat soybean noodles or rice noodles. 1 cup
Tri-Color bell pepper, baby corn, onions,carrot, beans, green peas., 1 cup
Spring onions whites and greens (separated). 1/4 cup
Tofu optional. 7-8 cubes
Mushrooms. optional. 6-7
Tomato sauce, chilly sauce, soya sauce 1 tablespoon each
Vinegar. 1 teaspoon
Gingelly oil. unrefined. 1-1 1/2 tablespoons
Green chillies, garlic, ginger. 1 teaspoon each (finely chopped)
Salt and Pepper powder. to taste
Long green chillies( less spicy) 1 or 2 chopped
Cider vinegar to soak the chillies.
Chinese parsley chopped. 2 tablespoons

Instructions

Cook noodles according to packet instructions
Slice the chillies and Soak in vinegar
Chop vegetable into Long and thin strips except peas and baby corn.Slice baby corn.
Heat a wok, add gingelly oil (1 tablespoon))
Add ginger, garlic and chilly pieces. Sauté well.
Add onions and spring onion whites, Sauté on high flame.
Add all the vegetables in quick succession and sauté on high flame. Cook to 70%
Leave the vegetables slightly crispy.
Add mushrooms and sauté till they are soft.
Add salt and pepper carefully as all the sauces have salt too.
Put off gas, add tofu cubes.
Stir well but gently.
Mix the sauces in a cup, blend well and add to the sautéed vegetables.
Add the cooked noodles, remaining oil, if necessary.
Heat the wok again and stir in the noodles on high flame for 2-3 minutes till the noodles are coated well with the sauces.
Be gentle so as to not break the noodle strands.
Sprinkle spring onions and Chinese parsley and serve with chillies in vinegar.

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