I love Singapore noodles from our local Chinese restaurant! It is not vegetarian but makes a great Friday night feed in combination with other meals off their menu. I’ve even been to Singapore, but it was a flying business visit and I didn’t get to try their noodles. One of the funniest things though, my elder daughter did some work there and it turns out no one in Singapore had heard of Singapore noodles, maybe she should have asked for Australian noodles!
Anyway, here is a wonderful recipe for vegetarian Singapore noodles which I found just recently, It has become a staple at our place already though!
Ingredients
Soy sauce 2 tablespoons
Mirin 1 tablespoon
Brown sugar 1 tablespoon (packed)
Rice vermicelli noodles 150 grams
Oil (eg grapeseed or rice bran) 2 tablespoons
Onion 1 (sliced)
Carrot 1 large or 2 small (julienned)
Cabbage 1 cup (finely sliced)
Mushrooms 1 cup (finely sliced)
Peas ½ cup
Capsicum (green) ½ cup (finely sliced)
Coarse salt ½ teaspoon
Minced fresh ginger 2 teaspoons
Minced fresh garlic 2 teaspoons
Curry powder 3 teaspoons
Method
- In a small bowl, mix together the soy sauce, mirin and brown sugar, and set aside.
- Prepare the veggies
- Bring a large saucepan full of water to the boil, when boiling add the noodles and remove from the heat. After 3 minutes pour the noodles into a colander and allow them to drain, put to one side.
- Add the oil to a large wok (mine is 390mm, but you could probably get away with 350mm) on high heat. Add the onions and cook for a minute or two. Add the rest of the veggies and stir fry for 3 to 5 minutes until the veg is lightly browned.
- Add the garlic, ginger and curry powder and stir to combine, cook for a minute or two until fragrant, reduce heat to medium.
- Add the rice noodles and stir to combine, the noodles should take on a golden curry colour.
- Add the soy sauce/mirin/sugar mixture and stir fry for a minute or so, remove from the heat and serve.
