10 oz. rice vermicelli
2 Tbsp. oil

  • cover with boiling water in a large pot, and rest according to package directions (approx. 5-7 minutes)
  • drain, rinse with cold water, then toss with oil to prevent sticking

1/4 cup vegetable oil
1 large red onion, sliced
5 cloves garlic, crushed
1” ginger, peeled and minced
2 serrano peppers, minced

  • stir fry vegetables in oil for 5 minutes

2 bell peppers, thinly sliced
1 large carrot, peeled and julienned
2 cups trimmed green beens

  • add to vegetables and continue stir frying for 5 minutes

2 tsp. curry powder
1/4 cup soy sauce

  • add to vegetables, along with noodles, and stir until well combined
  • serve immediately

source: East, Food Court Singapore Noodles