Singapore Noodles

I love noodles, no matter whats in it. I once tasted singapore noodles in a vegetarian Thai restaurant. It was very spicy and delicious with amazing flavors. I just googled about this dish and noted the ingredients. To my surprise, it tasted exactly the same as in thai restaurant. I used rice vermicelli noodles in it, which is very easy to soak and its gluten free. I just soaked them as per instructions on it. This noodles requires some oriental curry powder and less sodium soy sauce. For spice, I added some paprika powder and chilli flakes.

Coming to veggies- Cabbage, Carrots, Fried Yam, Fried Tofu, Red peppers, Scallions and bean sprouts are my all time favorites.Working quickly is very important for making this noodles by having all the ingredients prepped before hand, and then work quickly. Don’t let the vegetables or the noodles sit in the wok for too long. When you add the noodles and sauce to the wok, if you feel you are taking too long (over 2 minutes) to mix everything well, take the wok off the heat, and mix the noodles. You can also re-heat the noodles before serving.

Singapore Noodles         

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves about: 3-4 

Ingredients

• 8.8 Oz Rice Noodles or Rice Vermicelli
• 1 tbsp of Cooking oil
• 1 tbsp of ginger garlic paste
• 1 Medium sized Carrot,cut into jullienes
• 1 Medium sized Red Peppers,cut into thin strips
• 2 Cups of Shredded Cabbage
• 1 1/2 cup of fried Tofu
• 1 tbsp of Sesame oil
• 1 Cup of Bean Sprouts
• 2 Scallions, Chopped
• 1 tsp of lemon juice

For Sauce

• 3-4 tsp of Curry Powder, I used S&B Oriental Curry powder
• 1 tsp of Turmeric Powder
• 1 tsp of paprika powder
• a few red chilli flakes
• 4 tbsp of Less Sodium Soy sauce
• 1 tsp of Vinegar

Method

• Soak the noodles according to the package instructions( Mine soaked in hot water for 15 minutes). Drain well and set aside in the colander
• Mix all ingredients under "For sauce" in a small cup with no lumps
• Heat oil in large wok, Add ginger garlic paste in tbsp of oil and stir them till it turns golden brown 
• Pour half the amount of sauce. Now work quickly ,cook this sauce for about 30 seconds
• Add in some Red peppers,Shredded Cabbage and carrot and fried tofu.Stir well with sauce for about a minute.Do not overcook the veggies
• Add the soaked and drained noodles to the veggies.Now add the remaining sauce.Toss well until the sauce mix well with noodles and gives a nice aroma
• Turn off the heat and add some sesame oil, few bean sprouts and scallions. Mix well
• Serve warm with some lemon juice squeezed over the noodles.