Today I'm helping with the cooking for a friend's birthday bash which has an asian buffet theme. I decided to do a big batch of Vegan Singapore Vermicelli as one of the sides that people can help themselves to. It's easy to do and absolutely delicious, plus there's none of that extra fat and greasiness that comes in the takeaway versions!
Serves around 4 as sides
- 300g pack of fresh rice noodles
- 2 tbsp toasted sesame oil
- 1 & 1/2 tbsp mild yellow curry powder
- 1 tbsp sweet chilli sauce
- 1 tsp granulated white sugar
- 2 tbsp soy sauce
- 1 large red pepper, deseeded and sliced
- 2 carrots, finely sliced
- 100g broccoli florets
- 200g pack of mixed mushrooms
- 4 spring onions, trimmed and sliced
- large handful of peas
- 2 cloves garlic, crushed
- 1 tbsp fresh ginger, finely chopped
1. Cook the rice noodles to packet instructions, drain and set aside.
2. In a small bowl, mix 1 tbsp of the toasted sesame oil and all the mild curry powder into a smooth paste. Then mix in the sweet chilli sauce, sugar & soy sauce until everything is combined. Mix all of this sauce with the cooked rice noodles, coating it evenly, and leave for 5-10 minutes.
3. In a large wok, heat the remaining toasted sesame oil and add the pepper, carrots, broccoli, garlic and ginger. Fry over a high heat for around 5 minutes and then add the mushrooms, spring onions, peas and rice noodles, making sure to add any excess/leftover sauce to the wok.
4. Fry everything together, stirring quickly for another few minutes (a good indicator is to stop when you can see the mushrooms are cooked), and serve immediately. Season with extra soy sauce if desired.