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Singapore Noodles

VegetarianDinner45-Minutes

Time: 45 minutes

Yield: 6 servings

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About

Singapore Noodles are a classic stir-fry dish, ready to satisfy your cravings for Asian-inspired cuisine whenever you want! This vegetarian dish doesn't need meat to amaze your taste buds with its sweet and savory, tangy sauce, tender vegetables, and curry heat and flavor. The noodles themselves are tender and the perfect way to get each bit of flavor to your tastebuds. Singapore Noodles taste like they should come out of one of those classic white boxes... in fact, they taste even better!

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Ingredients

  • 8 ounces rice vermicelli noodles
  • 1 tablespoon hot curry powder
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1-inch fresh ginger, minced
  • 1 bunch bok choy, washed and thinly sliced
  • 4 medium carrots, julienned
  • 1 (12-ounce) bag bean sprouts, rinsed
  • 1 bunch green onions, sliced
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce, optional

Directions

Step 1 -Place the rice noodles in a bowl and cover them with room temperature water.

Step 2 -Let the noodles soak until softened, about 15 minutes.

Step 3 -Drain the noodles in a colander, then return the noodles to a bowl.

Step 4 -Cut the noodles into 6-inch pieces.

Step 5 -Sprinkle the noodles with the curry powder, tossing to coat.

Step 6 -Heat the vegetable oil in a wok or a large skillet over high heat.

Step 7 -When the oil is very hot, add the garlic and the ginger and stir fry very briefly until fragrant, about 1 minute.

Step 8 -Add the bok choy, the carrots, the bean sprouts, and the green onion, reserving some of the green parts of the green onion for garnish.

Step 9 -Stir fry the vegetables until they just begin to soften, about 3-4 minutes.

Step 10 -Add the noodles and stir fry briefly until incorporated, about 1-2 minutes.

Step 11 -Transfer the pan from the heat and stir in the soy sauce, the sesame oil, and the chili garlic sauce.

Step 12 -Taste the stir fry for seasoning.

Step 13 -Serve.

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