For this month’s Secret Recipe Club I got to take a mini trip around the world with Tara’s Multicultural Table. Tara actually has a similar background to me, including Filipino, Japanese, German, and the Southern United States. Her passion for different cultures through food is apparent through her delicious blog. Looking through her recipe index was painful — there were so many things that I wanted to make, how could I choose between Northern Thai Curry, Mango Cinnamon Basil Smoothie, Afghani Kebab with Gravy, Macarons with Vanilla Cream Cheese Filling, Yaki Udon, Cong You Bing (Scallion Pancakes), or Sichuan Wontons in Chili Sauce.
My decision was made instantly easier when I spotted her recipe for Curried Vegetable Noodles.
One of our favorite dishes to get when we order takeout or visit the local dim sum restaurant is Singaporean Curry Noodles. It has the perfect level of spiciness (flavor, not heat) and the little nuggets of meat and vegetables break up the monotony of the noodles. I was a bit lazy and used some stir fry vegetables and packaged sauce from Trader Joe’s, but I counter-acted that laziness by topping the noodles with some home-grown Thai Basil.
To make it closer to the takeout version, throw some chicken, pork, or shrimp in with the noodles. Or, as my fiancé suggested, the addition of some egg would add a nice amount of protein.
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Singaporean Curried Vegetable Noodles Recipe
By August 25, 2014Published:
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
From Tara's Multicultural Table, adapted from Nina Simonds' Asian Noodles: Deliciously Simple Dishes To Twirl, Slurp, And Savor
- 1½ tablespoons oil peanut, safflower, or coconut
- 2½ cups red onion thinly sliced
- 2 cups bell pepper thinly sliced
- 4 cups napa cabbage thinly sliced, can substitute with bok choy
- ½ pound thin rice noodles mai fun, bi hon, vermicelli
- 1½ tablespoons garlic minced
- 1 tablespoon ginger fresh, minced
- 1½ tablespoons curry powder madras
- shao xing chinese cooking wine optional, to deglaze spices if stuck onto pan
- turmeric optional, to taste
- ¼ cup chicken broth
- 3 tablespoons soy sauce
- ½ teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon pepper
- Thinly slice the red onions, bell peppers, and Napa cabbage. Set aside.
- In a small bowl, mix together the curry seasonings. Set aside.
- In another small bow, mix together the basic Chinese sauce. Set aside. (Optional, use Chinese Chicken Broth instead of regular chicken broth in the sauce)
- Fill a large bowl or pot with hot water and add rice noodles. Let noodles soften until al dente, about 5 minutes. Drain, rinse with cold water, and drain again.
- Heat a large wok over high heat and add oil. Once the oil and pan are very hot, add the curry seasonings. Stir-fry about 10-30 seconds, just until fragrant. Stir in the red onions and cook about a minute. Add the bell pepper slices and cook another minute. Stir in the Napa cabbage and cook for an additional 3 minutes, until all the vegetables are cooked and crisp.
- Toss in the noodles and sauce. Cooked until just heated through and mixed. Serve immediately or at room temperature.
- Cuisine: Chinese