Boiled noodles and rice tossed with chopped vegetables in spicy sauce.

SINGAPORE NOODLE RICE

Ingredients

100 gms noodles, boiled
¾ cup rice, soaked
1 medium onion
2 tsps + 5 tbsps vegetable oil
1 medium green capsicum
1 medium red capsicum
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp red chilli powder
2 tsps curry powder
3 tsps tomato puree
1½ tbsps sweet red chilli sauce
Salt to taste
A pinch black pepper powder
½ cup bean sprouts
Fresh red chilli for garnishing
Chopped spring onion greens for garnishing

Method

1. Slice onion.
2. Heat 2 tsps oil in a non-stick wok.
3. Heat 5 tbsps oil in another non-stick pan. Remove from heat and cool a little.
4. Add sliced onion to wok and saute for a minute.
5. Cut green and red capsicum into thin strips and add to the wok alongwith ginger and garlic, saute well.
6. Take red chilli powder in a bowl.
7. Add noodles and curry powder to the wok and toss well.
8. Add hot oil to the bowl and set aside.
9. Add tomato puree, red chilli sauce, rice, salt and pepper powder to the wok and toss well to mix.
10. Add bean sprouts and toss to mix. Let it get heated through.
11. Transfer the noodle rice on a serving dish, garnish with red chilli and spring onion greens, drizzle some chilli oil on top and serve hot.

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