Posts Tagged ‘noodles’

Singapore Noodles

Singapore Noodles

These noodles are so versatile and appealing to all ages. They are packed with vegetables and are very nutritious. You can add your own favourite vegetables and for those who eat seafood and meat, you can add that to the noodles to make a real wholesome and filling dish.

Serves 2


  1. 300g Fine Noodles
  2. 2tbsp Olive Oil
  3. 1 Small Red Onion
  4. 1 Carrott
  5. ½ Cup Shredded Cabbage
  6. ½ Red Pepper/Capsicum
  7. ½ Green Pepper/Capsicum
  8. ½ Yellow Pepper/Capsicum1 Courgette
  9. 12-13 Florets of Broccoli
  10. 1-2 Aubergine
  11. 2tbsp Soy Sauce
  12. 3 Cloves Garlic- Crushed
  13. 1tbsp Finely Grated Ginger
  14. ½ tbsp Madras Curry Paste
  15. 1tbsp Sweet Chilli Sauce- Optional


Boil the noodles as per packet instructions. Leave aside and add a little oil to prevent them from sticking.

Take a wide wok and heat the oil. Shred all the vegetables very fine. Add the onion and carrot first and slightly soften. Make sure the heat is fairly high as you do not want to overcook the vegetables; you should still have a bite to the vegetables. Also there should be not water left in the cooking process, so keep the heat high. Add the curry paste and cook for a few minutes stirring constantly; add all the vegetables and soy sauce. Keep stirring until the vegetables are slightly cooked through. Switch of the heat and make sure there is no water left in the wok; if there is then cook on high until all the water has evaporated. I cannot stress this point enough as you will get soggy horrible noodles if you do not follow this instruction well.

Finally add the ginger, garlic and sweet sauce. Give the vegetables a stir. The reason I have put the garlic and ginger at the end is because I really want the freshness of this flavour to come through and I did not want to cook it. You will taste the difference.

Check for salt and add if necessary.

Add the noodles to the vegetables and gently with a fork mix through. Serve hot!


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Vegetable Noodle Bake

Vegetable Noodle Bake

These noodles have real Moorish flavours. It is such a fantastic change from stir fried noodles and has a slight fusion mix of flavours. Children will also welcome this dish and will become a very popular main dish in the family!

Serves 4

Ingredients 1 for Vegetables

  1. 250g Fine Noodles
  2. 1tbsp Oil
  3. 2 Carrots
  4. Handful of Fine Green Beans
  5. ½ of Red Capsicum
  6. ½ of Green Capsicum
  7. 4 Large Mushrooms
  8. ½ Cup Cauliflower
  9. 6 Spring Onions
  10. 1 Cup-Grated Cheese- You can add more if you like it cheesy

For the Sauce, ingredients 2

  1. 1tbsp Olive Oil
  2. 2 Cans of Tinned Tomatoes- pureed
  3. 1tbsp Soya Sauce
  4. 3 Cloves Garlic
  5. Salt to taste
  6. Fresh Ground Pepper 1tsp
  7. 1tbsp Chilli Sauce
  8. Pinch of Mixed Herbs
  9. 1 Large Onion- Finely Chopped
  10. ¼ Cup Water


Boil the noodles in salt water and drain. Coat them with a little olive oil to prevent sticking. Leave aside.

Take all the vegetables in ingredients 1 and whizz them up in a food processor until finely chopped. Make sure you do not over blend or else it will become mushy. Alternatively you can finely chop all the vegetables by hand. Take a wide bottomed wok and add the oil and sauté the vegetables for a few minutes.

In another pan, we need to cook the sauce. Take the oil and sauté the onions until translucent. Add the garlic and cook for a minute.  Add the tomatoes and all the rest of the ingredients. Cook the sauce for 10-15 minutes until the sauce has thickened slightly. Then add the vegetables to the sauce and simmer for a couple of minutes.

Check for salt at this stage. Add the noodles to the sauce and stir through. Again check for salt. Transfer the mixture onto a baking dish and sprinkle the cheese on top. Bake in a preheated oven on 190c until the cheese turns golden brown.

Serve hot! Yum.

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