Singaporean Curried Vegetable Noodles Recipe

By nicole 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

1. Thinly slice the red onions, bell peppers, and Napa cabbage. Set aside.
2. In a small bowl, mix together the curry seasonings. Set aside.
3. 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)
4. 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.
5. 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.
6. Toss in the noodles and sauce. Cooked until just heated through and mixed. Serve immediately or at room temperature.

• Cuisine: Chinese