Singapore rice noodles

I always wanted to try this out but never knew until now the one spice that gives it the Singaporean uniqueness to it. And to my wonder the secret ingredient is Madras curry powder. Oh! I am so proud to be a madras gal, and look at the Singaporean influence on a South Indian spice. 

You need (Serves 4)

Rice stick noodles - 2 portions from 1 pack

Celery - 1/4 cup (long strips)

Red pepper - 1/2 cup (long strips)

Cabbage - 1/2 cup (long strips)

Onions - 1/2 (long strips)

Green onions 

Bean sprouts - a handful

Oil

Garlic cloves - 2 (crushed)

Madras curry powder - 2-3 tablespoons
Turmeric - 1/2 teaspoon

Soy sauce - 1 teaspoon

Chilli sauce/Tuong sauce - 1 teaspoon

Sugar - 1 teaspoon

Method

• Microwave the pepper, cabbage and celery until half done and set aside.
• Cook the rice stick noodles as per instructions on pack. (Pour boiling water to a bowl of rice noodles, cover and keep aside for 5 minutes until the noodles get soft. Drain the noodles and set aside.)
• In a wok start by adding oil followed by garlic cloves, onions and turmeric. Stir fry for a minute
• Add the rice stick noodles and stir fry.
• Add Madras curry powder, salt, sugar, cabbage, celery and peppers and stir fry for few minutes. Coat the noodles well with curry powder.
• Finally add tuong sauce, soy sauce, bean sprouts and green onions and stir fry for 1 more minute.
• The vegetables must remain little crisp and not get overcooked.
• Garnish with a few sprigs of green onions and serve hot.