Vegetarian Curried Singapore Rice Vermicelli

Soak or cook 220 g dry vermicelli according to package instructions, around 5–10 minutes in warm water, until flexible. Drain and snip long strands once or twice.

Julienne 160 g pepper, 100 g carrot and 200 g cabbage; slice 140 g mushrooms. Mix 25 ml soy sauce, 8 g sugar, 80 ml water, 12 g curry powder and 2 g turmeric.

Heat 35 ml oil over medium-high heat, cook 15 g minced garlic 20 seconds, stir-fry carrot, cabbage and pepper 3–4 minutes, then add mushrooms for three minutes until tender.

Add noodles and sauce, tossing over heat 4–6 minutes until noodles are tender without hard centers and have absorbed sauce. Add hot water 20 ml at a time if dry.

Stir in 40 g scallions for one final minute and serve in three bowls while hot. Check curry powder packaging for wheat, milk or other ingredients.