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|400 g||Singaporean noodles|
|2 cm||Rice bran oil|
|2 tbsp||Red curry paste|
|1 tbsp||Fresh ginger|
|3 tbsp||Light soy sauce|
- Soak Singapore noodles (medium-thick egg noodles available from supermarkets) in warm water for 5 minutes to soften, then drain well.
- Heat a little rice bran oil to a wok or large frying pan. Add red pepper (sliced with seeds removed), thinly sliced leek and sliced carrots and stir-fry for 5 minutes to lightly brown. Remove to one side. Add red curry paste, grated fresh ginger and crushed garlic and stir-fry for 30 seconds.
- Add noodles and soy sauce and return vegetables to the pan. Toss and stir-fry for 5 minutes to heat through.