Singapore Noodles With Vegetables GF, V
A delicious Cantonese style rice vermicelli noodle cooked with curry powder, vegetables and aromatics. This recipe makes an excellent main course or side dish. See notes about rice sticks/noodles.Fun Fact: This dish didn’t originate in Singapore, but is said to have been created in Hong Kong. Wherever its origins, Singapore noodles are quick and easy to prepare. This recipe offers an excellent way to use up little bits and pieces of vegetables.
Equipment
- Colander
- Wok or saute pan
- Kitchen tongs
Ingredients
- 5-6 oz rice sticks/noodles or 1 bundle
- 1/2 medium green bell pepper cut into strips
- 1/2 medium red bell pepper cut into strips
- 1/4 medium yellow bell pepper cut into strips
- 1/4 medium orange bell pepper cut into strips
- 10-15 large snow peas stemmed, tough strings removed, cut into 1/3's
- 3/4 cups broccoli florets
- 3/4 cups green beans sliced into 1/3's
- 1/2 cup bean sprouts washed and drained (optional)
- 1/8 large white cabbage sliced
- 1/8 large red cabbage
- 1 cup shallot sliced or 1/2 a red onion sliced
- 3 medium green onions chopped; the whites and green tops separated
- 1 tbsp garlic minced
- 2 large eggs beaten
- 2 tbsp of Wendy's Singapore curry powder mix or 2 tbsp curry powder
- 2 tsp light soy sauce or soy sauce
- 1 tbsp oyster sauce I use vegetarian
- 1/2 tbsp sesame oil
- 3-4 tbsp cooking oil or more as needed
Instructions
- 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.
Video
Notes
Lets Talk Rice Sticks/Noodles
It’s important to purchase noodles that are made with the following ingredients rice flour, water and maybe salt. If it has cornstarch also known as corn flour, tapioca or potato starch added, this will dramatically change the texture of your end product. My girl friend said that she tried my recipe for Singapore noodles and it turned out horrible. It was mushy and gelatinous and she had to throw it out.
Wait? What!? In order to understand what went wrong, I purchased the brand of noodles that she got at her local grocery store and decided to make this delicious dish. Following the cooking instructions on the packet my end result was on the seriously mushy side. When I read the ingredient list, it had cornstarch added. This was the problem. Make sure your rice sticks or vermicelli is made with water and rice flour with perhaps the addition of salt.
There is not a lot of wiggle room so follow the cooking instructions to the letter. Note to self: Better slightly undercooked than overcooked rice sticks noodles.
The rice sticks also come in small, medium and large. You are looking for small or vermicelli. I use the Three Ladies Brand available at Amazon.
Dietary Lifestyles
This dish can be made to suit any dietary life style by adding the protein of your choice. If you are using chicken or poultry, meat – beef, pork, lamb etc., it must be fully cooked. For Vegan and vegetarian options, remove eggs and animal protein. Gluten free option: ensure the soy sauce is wheat free. What Vegetables Should I Use? You can use any vegetables that you have on hand. Be sure to julienne them. Why Sauté The Curry Powder? Sautéing the curry powder for 2-3 minutes blooms or releases the flavor and essence of the spices, allowing them to marry and prevents a gritty texture from forming. If you burn it, wash your wok and start the blooming process of the curry mix again. Here’s the recipe of Wendy’s Singapore Curry Mix Chili Time You can make this as chili pepper hot as you want. Or without any pepper heat. This recipe doesn’t have chili peppers listed, but I used my homemade oil to spice it up a bit.
This dish can be made to suit any dietary life style by adding the protein of your choice. If you are using chicken or poultry, meat – beef, pork, lamb etc., it must be fully cooked. For Vegan and vegetarian options, remove eggs and animal protein. Gluten free option: ensure the soy sauce is wheat free. What Vegetables Should I Use? You can use any vegetables that you have on hand. Be sure to julienne them. Why Sauté The Curry Powder? Sautéing the curry powder for 2-3 minutes blooms or releases the flavor and essence of the spices, allowing them to marry and prevents a gritty texture from forming. If you burn it, wash your wok and start the blooming process of the curry mix again. Here’s the recipe of Wendy’s Singapore Curry Mix Chili Time You can make this as chili pepper hot as you want. Or without any pepper heat. This recipe doesn’t have chili peppers listed, but I used my homemade oil to spice it up a bit.
Nutrition
Serving: 4ServingsCalories: 386kcalCarbohydrates: 54gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 93mgSodium: 427mgPotassium: 700mgFiber: 8gSugar: 11gVitamin A: 1760IUVitamin C: 117mgCalcium: 124mgIron: 4mg
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