Singapore Vermicelli

SERVES: 2

Ingredients:

300g or 10 oz pre-cooked noodles (rice vermicelli are the most authentic)
300g or 10 oz stir-fry vegetables (whatever you like)
2 tsp turmeric
2 tsp fresh grated ginger (you can buy it ready grated in jars or as a paste)
1 clove garlic crushed
1 tsp mild curry powder
1 tablespoon rapeseed oil
2 tablespoon dark soy sauce
2 tsp sesame oil
A couple of handfuls of chopped cooked chicken, prawns or tofu
Lime wedges to serve (optional)

Recipe Summary

A lot of people think Singapore vermicelli orginated from Singapore.  Far from it. I believe the idea came from the food stalls in Hong Kong. Because this dish reqried the use of curry powder, most people associated it to the cusine of the Southeast Asia like India, Malaysia and Singapore. Becuase of the taste the hawkers named it Singapore Fried Noodles/Vermicelli.

An easy to prepare recipe, the cooking time is no more than 20 minutes. The key ingredients of this recipe are turmeric and ginger which has anti-inflammatory properties. This effect is beneficial in reducing the symptoms of arthritis.

Method:

Heat the rapeseed oil in a large wok over a medium heat. Add the garlic, ginger and spices and stir-fry for a minute. Throw in the vegetables and cook until they begin to soften (about 3 minutes). Add the noodles and chicken/prawns/tofu to heat them through. Sprinkle with the soy sauce. Finally, drizzle with sesame oil and serve.