Singapore noodles

I am on Asian kick! I love stir fry as it is a great way to eat LOTS of vegetables. Plus for my meat loving husband and daughter I can always make some teriyaki chicken on the side. This recipe has been adapted from from East by Meera Sodha (the same cookbook from last week). I adjusted the vegetables and just used whatever was in my fridge. I loved the combination of curry and soy sauce. I have never thought about mixing these flavors but it’s a winner! I added some crispy tofu which adds a great crunch as well as some wontons on the side. I bought the wontons (one of my few favorite pre-made foods!) but plan on trying my hand at making these soon…so stay posted! Just like in any stir fry, make sure everything is ready to go before you start cooking. Once you start cooking, this dish takes less than 10 minutes.

Ingredients

5 oz rice vermicelli noodles

3 tbsp oil (I prefer avocado as it has a high burning point)

1 medium red onion, thinly sliced (or yellow if that’s all you have)

3 cloves of garlic (crushed)

3/4 inch ginger, peeled and grated

1 teaspoon of freshly chopped chili - I used a small red chili but you could use a serrano pepper (adjust chili to taste - remember you can always add more!)

1 tsp medium curry powder

3 tablespoons soy sauce

dash of salt

1 bell pepper, thinly sliced

1 large carrot, peeled and julienned

Other vegetables - thinly sliced red cabbage, blanched green beans, bean sprouts

Creating the Magic!

• Fill and boil a kettle. Place the dried noodles in a large heatproof bowl, cover with boiled water and leave to soften for a minute less than the package instructions (typically around 5 to 8 minutes). Drain, refresh under cold running water, drain again and drizzle with 1 tablespoon of oil to keep them from sticking.

• Heat the remaining oil in a large frying pan on a high heat and add the onion, garlic, ginger and chili. Cook for around 5 minutes, stirring regular so the ginger and garlic don’t burn.

• Next add the vegetables. Cook for 5 minutes, stirring regularly until all the vegetables have wilted just a little. If you like your vegetables crunchy then cook a little less. Finally, add the curry powder, soy sauce and noodles and salt if needed. Mix well but carefully until all the noodles are coated and the vegetables are evenly distributed. Taste and add more soy sauce/curry powder/chili as needed. Serve immediately. Enjoy!

For the crispy tofu, check out this recipe: CRISPY TOFU