INGREDIENTS

• a bag of mixed stir-fry vegetables
• Bean sprouts
• 1 medium size onion sliced length ways
• 2 slices of root ginger
• a portion of dried vermicelli (see portion size suggestion on packet)

SAUCE A

• Satay Sauce with Lemongrass ( portion size: 1 tablespoon per person )
• 2 tablespoons good quality light soy sauce
• sprinkle of turmeric powder

METHOD

You will need a non-stick deep frying pan or wok.

Fill the pan up with hot boiling water enough to cover the amount of vermicelli noodles.. Follow the manufacturer’s instruction, normally cook for about 1-2 minutes. (If you are using fresh noodles, omit this stage.)  

* To stop noodles from sticking, cool the cooked noodles under cold tap thoroughly, then a splash of rice vinegar work evenly within the noodles.

• Firstly, add cooking oil to a frying pan, throw in the sliced ginger for about 1 minute, once the aroma of the ginger is released discard the ginger.
• Throw in all the chopped vegetables and bean sprouts and stir well, season with pinch of salt and stir in the noodles and SAUCE A into the pan and cover with a lid and cook in medium heat for 2-3 minutes.
• Stir well until cooked. 

It's so simple to cook, yet so delicious and has health benefits from this dish. Find out more about turmeric.