Step 1

Take 125 grams rice vermicelli in a bowl. This rice vermicelli is different from the rice vermicelli we get in india and only need to be blanched in hot water. If you use the indian variety of rice vermicelli, then cook it according to the package instructions.

Step 2

Pour 4 to 4.25 cups boiling hot water on the rice vermicelli.

Step 3

With a fork immerse the vermicelli in the hot water.

Step 4

Cover the bowl with lid and blanch rice vermicelli according to the time mentioned on the package. I blanched for 5 minutes.

Step 5

Using a strainer drain all the water from the rice vermicelli and rinse in running water very well. keep aside.

Step 6

In a small bowl take ¼ teaspoon black pepper powder (or white pepper powder), ½ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon garam masala powder and 1 teaspoon coriander powder.

Step 7

Mix the spice powders very well with a spoon. Keep aside.

Step 8

The quantity of some spice powders like red chili powder, black pepper, garam masala powder can be added more or less as required.

Step 9

Heat 2 tablespoons toasted sesame oil in a wok or kadai. Keep the flame to medium. you can even use any other type oil like sunflower oil or peanut oil.

Step 10

Add 2 teaspoons finely chopped garlic and 1 finely chopped green chili (or 1 red chili, whole). Stir fry on a medium flame for a couple of seconds.

Step 11

Then add ⅓ cup chopped spring onion whites (scallion whites) or onions.

Step 12

Mix and begin to stir fry on high heat or high flame. Stir fry spring onions on high heat for 1 minute.

Step 13

Then add ⅓ cup finely chopped capsicum ( green bell pepper) and ½ cup finely chopped carrots or grated carrots.

Step 14

Stir fry on high heat for 2 minutes.

Step 15

Then add 2 cups finely chopped button mushrooms or 200 grams white button mushrooms (chopped).

Step 16

Mix very well and continue to stir fry on high heat. initially the mushrooms will release water.

Step 17

Continue to stir fry till all the water is evaporated and the mixture becomes dry.

Step 18

Reduce the flame to medium or medium low. Then add the spice mix which we had made earlier. mix very well.

Step 19

Add 2 teaspoons soy sauce (naturally fermented) or as required. mix again.

Step 20

Now add the rice vermicelli.

Step 21

Season with salt. Do keep a check on salt as soy sauce already has salt in it.

Step 22

Mix very well.

Step 23

Increase the flame to medium or medium-low and continue to stir fry singapore noodles for 2 to 3 minutes more.

Step 24

Switch off flame and add 2 teaspoons rice wine or shaoxing wine. You can also use mirin instead of rice wine.

Step 25

Mix very well. Lastly add 2 to 3 tablespoons spring onion greens (scallion greens).

Step 26

Mix and then serve singapore noodles. You can garnish them with some scallion greens if you want.