Singapore Noodles With Vegetables V, Gf

• Here is the recipe for Wendy's Singapore Curry Mix You can also use curry powder.
  

Rice noodle prep

• Pour boiling hot water over noodles and agitate. Leave in hot water for 7 minutes. Drain in a sieve and set to the side. Don't over cook. Be sure to follow manufactures instructions.

Egg prep

• Beat eggs together with light soy sauce and 1/8 tsp of sesame oil. On medium to high heat, add 1-2 tbsp of oil to the wok. When the oil is hot, just about smoking, add beaten eggs and make an extra-large omelet. Remove the omelet from the wok, and cut it into 1/4" ribbons. Set aside.

Sautéing Vegetables

• Using caution, wipe the wok out with a piece of kitchen paper. On medium high heat add a splash of oil to the wok. When the oil is hot, begin sautéing the vegetables starting with the lightest color vegetables first. This will prevent discoloration of the vegetables. Also, remember that the vegetables will be cooked twice. So, don't be tempted to overcook them at this point.
• Add the white cabbage to the wok and sauté for about 60-90 seconds, or until slightly softened and al dente. Remove and set aside.

  Add broccoli and green beans and sauté for 60 seconds. Remove and set aside.
• Sauté whites of the green onions and shallots until they just begin to soften. Remove from the wok and set aside.

  Add a splash of oil if needed. Sauté all the bell peppers for 60 seconds and remove from the wok and set aside.
• Add carrots and cook for about 90 seconds. The carrots take the longest to cook. Remove from the wok and set aside.

  And finally, add the red cabbage to the wok and sauté for about 60-90 seconds or until slightly softened and al dente. Remove from wok and set aside.

Cooking the garlic

• Turn the heat off and add 1 tbsp of cooking oil to the wok, then add the minced garlic and sauté for 20-30 seconds. The residual heat from the wok will be enough to cook the garlic.

Blooming the curry powder

• Without heat, add Wendy's Singapore curry powder mix or the curry powder to the garlic and sauté for about 2 minutes. Add a splash more oil if needed. Turn the heat to low and continue to bloom the curry powder for another 2 minutes.
• The curry powder will become darker in color and fragrant. Be careful not to burn it as this will make the curry bitter. If you burn the curry while blooming, throw it out, wash your wok and start the blooming process all over again.
• Increase the temperature of the wok to medium heat, and add sautéed vegetables into the wok with the bloomed curry powder. Stir well to coat vegetables, 60-90 seconds.
• Reduce heat to low. Add the cooked noodles, using the kitchen tongs and a cooking spoon toss everything until each strand of the noodles are coated with the curry mixture. Add a splash of oil if needed.
• Turn the heat off. Add egg ribbons, bean sprouts if using, snow peas and green onion tops. Drizzle with vegetarian oyster sauce and toss until everything is thoroughly incorporated.

  The residual heat from the wok and noodles will heat the eggs through and cook the snow peas.
• Serve immediately.