@maxwells_meals
Singapore Mei Fun 🍜 🌶️ 🇸🇬 8 oz rice vermicelli noodles – 2 tablespoons vegetable oil – 2 cloves garlic, minced – 1 small onion, thinly sliced – 1 bell pepper, diced – 2 carrots, julienned – 1 cup cabbage, shredded – 1 cup bean sprouts – 2 tablespoons soy sauce – 1 tablespoon oyster sauce – 1 teaspoon curry powder – 1/2 teaspoon chili powder (optional for heat) – 2 green onions, chopped – Salt and pepper to taste Instructions: 1. Prepare the rice vermicelli noodles according to package instructions. Drain and set aside. 2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, and sauté until fragrant and the onions become translucent. 3. Add the diced bell pepper, julienned carrots, shredded cabbage, and bean sprouts to the wok. Stir-fry for about 3-4 minutes, until the vegetables are slightly softened. 4. In a small bowl, mix together the soy sauce, oyster sauce, curry powder, and chili powder (if using). Pour this sauce mixture over the vegetables in the wok, and toss to combine. 5. Add the cooked rice vermicelli noodles to the wok, and stir-fry everything together for about 2-3 minutes, until the noodles are well coated with the sauce and heated through. 6. Season with salt and pepper to taste. Toss in the chopped green onions, and give it one final stir. 7. Remove from heat and serve hot. Enjoy your Singapore Mei Fun!
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