SINGAPORE RICE NOODLES

Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.

To be mixed together
1½ cups cooked rice noodles
½ cup bean sprouts
1 cup spring onion greens, chopped
¼ teaspoon cumin (jeera) powder
¼ teaspoon coriander (dhania) powder
a pinch turmeric powder (haldi)
1 tablespoon sesame (til) oil
salt to taste

Other ingredients
½ cup spring onion whites, sliced
1 teaspoon garlic, chopped
¼ cup carrots, cut into thin strips
¼ cup French beans, cut into thin strips
¼ cup red cabbage, shredded (optional)
¼ cup red pepper, sliced
¼ cup capsicum, sliced
1 teaspoon oil
salt to taste

Method
1. Heat the oil in a wok and sauté the spring onion whites and garlic for a few seconds.
2. Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and sauté for some time till the vegetables soften. Sprinkle some water if required.
3. Add the rice noodles mixed with the other ingredients and toss well over a high flame.
4. Spoon out into a serving plate and serve immediately.

Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instructions on the package specify.
Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.