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Sing Mai
These Singapore noodles are a vibrant stir-fry packed with carrots, peppers, and green beans. Though our Katsu Spice Blend is inspired by Japanese cuisine, its warm, aromatic flavours - blended with our Turmeric and Kashmiri Chilli Powder - work beautifully here, adding a fragrant twist to this quick, colourful dish.
Method
- Cook the vermicelli noodles by placing them in a mixing bowl and covering with freshly boiled water. Leave for 30 seconds, drain and spread out in a colander, leaving to steam dry. Leave to cool.
- Finely slice the peppers, julienne the carrot and slice the spring onions on a diagonal. Slice the green beans in half, also on a diagonal. Finely grate the garlic and ginger. Beat together the egg and 1 tsp sesame oil in a cup. In a separate cup, mix together the remaining 1 tsp of sesame oil with the shaoxing wine and soy.
- Heat the oil in a wide bottomed pan on a high heat. When hot, add the pepper and green beans, fry for 1 minute, then add the spring onion, spices, garlic and ginger, stirring continuously. Turn the heat down to medium, add the noodles, stir and coat in the spices and pour in the dressing. Push the noodles to the side to make space in the frying pan and tip in the egg, keeping it moving while it cooks.
- Take off the heat and stir the egg through the noodles. Plate up and garnish with the black sesame seeds.
