|1 cup Cabbage|
|1 cup Cauliflower|
|2 cloves Garlic|
|2 tsp Soya sauce|
|2 tsp Chilli sauce|
|1/2 cup Rice noodles|
|To taste Pepper Powder|
|To taste Salt|
Singapore cuisine is influenced by mostly chinese and malay cuisines. Thought the vegetarian options are limited, there are few of them which are very tasty and filling too, One such is this vegetarian singapore noodle soup.
This soup is very filling. One bowl of this soup can take of the reuired protins and vitamins and carbohydrates too. Here I have used carrot, beans, onion, cabbage and added soya sauce for the tanginess and chilli sauce for the spice.
Cut all the vegetables into small pieces. Transfer this to a pressure pan. Add enough water and cook till soft. Let it cool completely
Take out 1 tbsp pf the cooked vegetables and keep aside. Gring the rest into smooth paste. Add more water if necessary
Boil the rice noodles in enough water until cooked. Drain and keep aside
Now add chilli sauce and soya sauce to the ground vegetable paste with the necessary salt and boil for a few minutes. switch off the fire. Transfer it to the serving bowl. Add the boiled noodle. Add the pepper powder and serve warm
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