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Singapore Fried Noodles
Ingredients
- 8 ounce vermicelli rice noodles
- 6 Tbsp. vegetable oil
- 1 Tbsp. curry pwdr
- 1 tsp turmeric pwdr
- 1/2 c. low-sodium chicken stock
- 1 med onion halved and sliced
- 3 x garlic cloves sliced
- 3 x shallots sliced
- 1/2 c. broccoli florets
- 1/2 c. cauliflower florets
- 2 sm carrots peeled, shredded
- Coarse salt to taste
- Freshly-grnd black pepper to taste
- 1 c. napa cabbage thinly sliced
- 2 x long warm red chiles stemmed, seeded,
- and sliced
- 1 lrg egg
- 3 x sliced spring onions white and
- light-green part only
- Cilantro sprigs for garnish
- 1 jar sambal oelek
Directions
- Place rice noodles in lukewarm water to cover. Let soak till soft, about 20 min. Remove from water, and drain. Set aside.
- Meanwhile, in a medium saute/fry pan, heat 2 Tbsp. vegetable oil over medium heat. Add in curry and turmeric, and cook till fragrant, 1 to 2 min. Slowly add in chicken stock or possibly water, stir to combine. Remove from heat, and set aside.
- In a wok or possibly large saute/fry pan, heat 2 to 3 Tbsp. vegetable oil over medium-high heat. Add in 1/2 of the onions, garlic, and shallots, and saute/fry till just wilted, 1 to 2 min. Add in broccoli and cauliflower, season with salt and pepper, and cook for about 1 minute. Add in 2 Tbsp. water, stir to combine. Add in carrots and napa cabbage, chiles, and cook till the vegetables are al dente, about 2 min.
- Make a well in the bottom of the wok. Pour 1 Tbsp. vegetable oil into center of the well. Add in egg. Allow to set slightly, then scramble, and incorporate into the other ingredients. Add in soaked noodles and curry-turmeric mix to wok. Mix thoroughly to combine. Cook to heat through. Stir in sliced spring onions. Season with salt and pepper.
- Transfer to serving platter. Garnish with cilantro sprigs. Serve with a spoonful of chile sauce such as sambal oelek. Serve immediately.
- Serves 6.
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