Using fast Singapore noodles, this lunch is ready in under ten minutes. It's full of capsicum, carrot and celery, with fried noodle salad dressing & soy sauce.
350 g packet Singapore noodles
1 large carrot (150g), shredded
1 red capsicum, chopped
2 stalks celery, thinly sliced
⅓ cup oriental fried noodle salad dressing
1 tsp soy sauce
- Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water. Drain. Cut with kitchen scissors into smaller lengths. Transfer to a large bowl.
- Add remaining ingredients to noodles. Toss well to combine.