What do you do when you find yourself with a package of rice noodles and a refrigerator full of veggies? Make Singapore Noodles, of course! While my noodles soaked (no boiling, yay!) I gathered up some broccoli, fresh and dried mushrooms, carrots, cabbage, and a few other goodies. After my noodles were soft, I sauteed the vegetables and added aromatics like ginger and garlic. Once the noodles were added, I tossed everything with a dressing of soy sauce, chilis, and curry for the perfect flavoring. This healthy noodle dish is the ideal meal any time of the day.
Ingredients for Singapore Noodles:
Noodles:
8 ounces dried vermicelli rice noodles
1/3 cup grapeseed oil
6 ounces broccoli florets
6 ounces napa cabbage, thinly sliced
3 ounces fresh shiitake mushrooms, stems discarded, and caps sliced
4 dried shiitake mushrooms
4 scallions, thinly sliced into long strips
2 carrots, julienned
1/2 yellow bell pepper
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
1 tablespoon dry sherry
1/2 teaspoon sesame oil
Sauce:
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/4 teaspoons Madras curry
1 teaspoon turmeric
3/4 teaspoon white pepper
3 red dried chilis
Time-Saving Tip: Prep the vegetables in advance and refrigerate until ready to use.
Let's see what we need:
We're ready to cook.
Place the noodles in a large bowl. Completely cover them with hot water. Let the noodles rest until softened, about 10 minutes. Once tender, drain and cut them in half; set aside.
While the noodles are soaking, do the same with the mushrooms. Once the mushrooms are softened, drain, discard the stems and slice the caps; set aside.
Add the oil and all of the vegetables, including the chiis, except for the sliced pepper and scallions. Saute a couple of minutes, and then add the peppers, curry, and turmeric. Saute a minute and toss in the noodles, scallions, and soy sauce mixture.
It's ready! Singapore Noodles are so delicious. I love the combination of noodles, vegetables, and curry. It's a great vegetarian dish but feel free to add some protein because that tastes great, too.
Singapore Noodles:
Noodles:
8 ounces dried vermicelli rice noodles
1/3 cup grapeseed oil
6 ounces broccoli florets
6 ounces napa cabbage, thinly sliced
3 ounces fresh shiitake mushrooms, stems discarded, and caps sliced
4 dried shiitake mushrooms
4 scallions, thinly sliced into long strips
2 carrots, julienned
1/2 yellow bell pepper
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh ginger
1 tablespoon dry sherry
1/2 teaspoon sesame oil
Sauce:
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/4 teaspoons Madras curry
1 teaspoon turmeric
3/4 teaspoon white pepper
3 red dried chilis
Place the noodles in a large bowl. Completely cover them with hot water. Let the noodles rest until softened, about 10 minutes. Once tender, drain and cut them in half; set aside.
While the noodles are soaking, do the same with the mushrooms. Once the mushrooms are softened, drain, discard the stems and slice the caps; set aside.
Add the oil and all of the vegetables, including the chiis, except for the sliced pepper and scallions. Saute a couple of minutes, and then add the peppers, curry, and turmeric. Saute a minute and toss in the noodles, scallions, and soy sauce mixture.
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