Singapore Noodles

Singapore noodles are a popular dish in Southeast Asia that are known for having bright flavors and a colorful look. The soft rice vermicelli noodles, shrimp, crunchy vegetables, and fragrant spices in this recipe make for a delicious and filling meal.

Ingredients:

• 200g rice vermicelli noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 100g shrimp, peeled and deveined
• 2 eggs, beaten
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 cup bean sprouts
• 2 spring onions, chopped
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

Follow the directions on the package to soak the rice vermicelli noodles in hot water until they soften

Then, drain the noodles and set them aside

Put vegetable oil in a large pan or wok and heat it over medium-low heat

Mix in the minced garlic and sliced onion, and cook until the food smells good

Slice the bell pepper, cut the carrot into thin strips, and add the shrimp to the pan

The vegetables should be soft but still crisp when the shrimp turns pink

Move the food to one side of the pan and pour the beaten eggs into the other side

Make sure the eggs are fully cooked

Put soy sauce, oyster sauce, curry powder, and sesame oil in the pan

Make sure to stir the ingredients together well

Add the egg noodles that have been soaked, the bean sprouts, and the chopped spring onions

Stir-fry until everything is coated evenly and hot all the way through

Add pepper and salt to taste

With lime wedges on the side, serve hot