Singapore Noodles

About Singapore Noodles

Ingredients

• Rice noodles, soaked in hot water 1½ cups
• Small cabbage ¼
• Oil 1 tbsp
• Garlic, chopped 1 tbsp
• Dried chilli 1
• Medum onion, sliced 1
• Mixed capsicums, sliced 1 cup
• Small carrot, cut into thin strips 1
• Salt to taste
• Black peppercorns, crushed to taste
• Turmeric powder 1 pinch
• Soy sauce 1 tbsp
• Schezwan sauce 1 tbsp

How to Make Singapore Noodles (Stepwise Photos)

Method

1. Shred the cabbage.
2. Heat oil in a non-stick pan, add garlic and sauté till golden. Add dried red chilli and onion and sauté for 30 seconds.
3. Add capsicums, carrot and cabbage, toss and cook for 30 seconds. Add salt, crushed peppercorns and turmeric powder and mix.
4. Strain soaked noodles and discard excess water. Add noodles, soy sauce and schezwan sauce to the vegetable mixture, toss well and cook for a minute.
5. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps