Vegetarian Singapore Noodles with Egg Foo Young

• 40ml vegetable oil

• 1 clove garlic chopped
• 1/2 chilli- chopped
• 10g fresh ginger
• 50g beansprouts
• 3 eggs-beaten
• 1/2 tsp + 1tsp soy sauce
• 1 carrot- sliced
• 1/2 onion-sliced
• 1/2 red capsicum-sliced
• 1/2 yellow capsicum-sliced
• 40g cabbage-sliced
• 2tsp curry powder
• 1/2 tsp turmeric
• 200g dried wide egg noodles-rehydrate in hot water for 30mins, drain well
• 3tblsp hoisin sauce
• fresh chilli, chive and spring onion to garnish

Step 1

The most important thing to do when stir-frying is to have everything ready and prepared.

Step 2

Heat a large frying pan or wok on medium heat and fry off the garlic and ginger in a little oil (1tsp) for 30secs.

Add beansprouts and stir-fry for 30 secs.  

Step 3

Season the egg with 1/2tsp soy, stir through and add this to the wok along with the bean sprouts. 

Using a wooden spoon or chopsticks, move the egg to all areas of the pan, fold over a little and gently cook for up to a minute. Remove from the pan or wok onto a plate for later.

Step 4

Wipe out the frying pan or wok if required and heat the pan on high heat for 1min. Add half the rest of the oil.

Add carrots and onions to the pan and cook for 1min.

Add the rest of the vegetables and chilli, season with salt and fry for 1min on medium heat.

Add a lid or cover with tin foil and steam the vegetables for 1min. 

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Step 5

Add curry powder to the vegetables and stir through.

Increase the heat to high and add the rest of the oil.

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