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 Published: August 25, 2014
- 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
Ingredients
- 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
Instructions
- 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
What a great pick this month! Looks flavorful and delicious!
Rebekah @ Making Miracles recently posted..Secret Recipe Club: Tomato Bacon Jam
LOVE Singapore noodles and this looks amazing – what a great SRC pick! Karen
Karen recently posted..Baked Jam Doughnut Muffins for The Secret Recipe Club
I absolutely love this type of recipe, even though the list of ingredients makes me think twice before cooking it on a weeknight – but it is soooo worth it!
great photo! Worthy of a cooking magazine…
SallyBR recently posted..SECRET RECIPE CLUB: TACO SALAD
Sally, this is super fast to come together if you use a pre-made veggie mix like I did!
Yum! I love making “takeout” type dishes at home because you can control what goes into them. This noodle dish sounds awesome! Great pick!!
Jess @ Flying on Jess Fuel recently posted..SRC: Buffalo Chicken Shepherd’s Pie
I love stir fry type dishes. This sounds like something that would quickly become a favorite in our house! Great pick this month 🙂
Sounds delicious. Happy Reveal Day
Wendy, A Day in the Life on the Farm recently posted..My Birthday
I like the shortcut you took with the veggies. Nice pick from Tara’s blog!
I always look forward to your reveal day posts. You always pick some fantastical dishes. I also really enjoyed having your blog because I was able to save some recipes that were outside my comfort zone. This one is outside my comfort zone, but it looks so so so good and I MUST try it! 🙂
My goodness, that looks seriously good. Singapore noodles is one of my favourites too on the rare occasion that we get takeout, so I know I would love this dish.
Couscous & Consciousness recently posted..Spinach, Goat Cheese & Beetroot Stacks with Spicy, Caramelised Walnuts
I just had my first experience cooking with these noodles in a curry dish and loved them. These sound delicious!!!
Karen @ Karen’s Kitchen Stories recently posted..Gin and Celery Tonic
I love Tara’s blog. Happy August Reveal!
Emily @ Life on Food recently posted..Cinnamon and Sugar Almonds {SRC}
Seriously, I want to DIVE into your main photo! Great SRC pick.
Dorothy at Shockingly Delicious recently posted..Avocado, Cherry Tomato, Pine Nut, Lime Vinaigrette Salad from Restaurant Lemonade
Ah, my very first blog post! So glad you enjoyed it!
Also wanted to add, I just moved to the DC area!
Tara recently posted..Nutella Coffee Cake