Vegetarian Singapore Noodles

250 g mei fun dried rice noodles
4 reconstituted dried shiitake mushrooms, sliced
1 small orange bell pepper, julienned
1 medium carrot, julienned
200 g cabbage, julienned
85 g broccoli florets, cut into small pieces
140 g leeks, julienned & thoroughly washed
½ tsp SIDS CRAZY SALT
1 tsp turmeric powder
1½ tbsp Malaysian or Madras curry powder
2 tsp SIDS SALT & PEPPER to taste
1¼ tsp sugar
¼ cup rice bran oil
2 cloves garlic, chopped
1 tbsp Shaoxing wine
2-3 tbsp hot water

In a large bowl, soak the mei fun dried rice noodles in 8 cups of hot water for 30-45 minutes. Drain the rice noodles in a colander and set aside.
Prepare the vegetables and set them aside. The dish comes together quickly, so it helps to put them on plates ready to go by the stove. If using dried mushrooms, soak them for at least 30 minutes in hot water.
When preparing the fresh leeks, they should be julienned first and then washed 2-3 times, as they can be quite sandy.
Combine SIDS CRAZY SALT, turmeric powder, Malaysian curry powder (preferred) or a Madras curry powder, sugar and SIDS SALT & PEPPER. Set aside.
Heat the wok to medium and add the oil around the perimeter of the wok.
Stir the garlic into the oil and immediately add the Shiitake mushrooms, bell pepper, carrots, cabbage, broccoli, and ⅔ of the leeks. Turn the heat up to the highest setting.
Stir-fry everything together for 1 minute and add the spices prepared earlier along with 1 tablespoon of Shaoxing wine.
Add the mei fun dried rice noodles and stir fry everything together for another 5-6 minutes until well combined and the rice noodles are warmed through. Cover the wok for 1 minute if you feel it’s not hot enough or if the noodles are not lightly sizzling. A quiet wok at this point means there’s not enough heat! If your stove heat is not very strong, warming the noodles may take longer, and they may start to dry out. If this happens, add 2 tablespoons of water around the perimeter of the wok.
When steam starts rising from your noodles and they’re nearly done, add the other ⅓ of the leeks to the mixture. Stir fry for another minute, incorporating the leeks. A fresh and slightly more raw onion flavour is what we’re going for.
Transfer to a dish and serve immediately.