Singapore Style Noodles

We love these noodles. You can make them spicy or not so spicy. The flavour is great and using brown rice vermicelli noodles help increase the fiber content. These go with lots of Asian dishes but taste great on their own. I tend to add quite a few vegetables as well so that it's not just noodles.

Ingredients:
1 packet of brown rice vermicelli , 200g mama brand
1 onion chopped length wise
4 carrots chopped
4 celery stalks chopped
1 tablespoon of garlic
3 tablespoons of olive oil
1-2 tablespoons of madras curry powder (depending on how spicy you like it)
2-4 tablespoons of low sodium soy sauce
8 to 10 tablespoons of water

Optional: bean sprouts, shrimp, chicken

1) Add vermicelli to water and heat for about 5-7 mins until the noodles are soft.

2) Heat 1.5 tablespoons of oil and add crushed garlic.

Note: If you are adding meat, then cook meat first with a little bit of water and oil first with a bit of garlic. Remove from pan and set aside. Then continue with the rest of recipe.

3) Rinse noodles in cold water when they are done.

4) Add chopped onions and saute for a few minutes.

5) Add carrots, celery and bean sprouts if you are using these and saute for another few minutes.

6) Add soy sauce to a mixing bowl and add curry powder to it along with water and mix well.

7) Add cooked noodles with another 1.5 tablespoons of oil  to the vegetables and mix well. If you are adding meat then add the cooked meat to the mixture at this point as well.

8) Add soy sauce and curry mixture to the pan and mix well.
9) Serve hot with chilli tofu.

Makes approx: 8 to 10 servings
Calories: 171, Fat: 5g, Carbs: 26g, Fiber: 4g, Sugars: 2g, Protein: 3g, Sodium: 352mg