Singapore Noodles

Singapore Noodles

Serves 4-6
Prep time 30 minutes
Cook time 3 minutes
Total time 33 minutes
Meal type Main Dish
Region Indian
Website Inspired by Veggie Belly

Ingredients

  • 8oz Thin rice noodles (Thin!)
  • 2 1/2 Teaspoons Curry powder
  • 1/2 Teaspoon Tumeric
  • 3 Tablespoons Low sodium soy sauce
  • 1 Teaspoon Rice vinegar
  • 1 Teaspoon Chile oil
  • 1 Teaspoon Red chile peppers
  • 1 tablespoon vegetable oil
  • 1 1/2 Tablespoons Ginger (finely grated)
  • 2 Cloves Garlic (minced)
  • 1/2 Pound Oyster mushrooms (sautee in sesame oil)
  • 1 Whole Red pepper (bite size strips)
  • 1/2 Pound Grilled chicken
  • 1/4 Cup Vegetable broth
  • 1 Cup Shelled edamame (cooked)
  • 1 Tablespoon Sesame oil
  • 6 Wedges Lime
  • 1/2 Cup Cilantro (chopped for garnish)
  • 4 Green onions (slicked in 1/2 inch length on a diagonal cut)

Note

I modified the recipe from Veggie Belly and it includes grilled chicken which you can easily substitute tofu for.

Directions

Noodles
Step 1
Soak your noodles for a few minutes. Drain.
Sauce
Step 2
Whisk the curry powder, tumeric, soy sauce, rice vinegar, chile oil and red chile peppers together.
Step 3
Heat a tablespoon of vegetable oil in a large pan or wok on medium then add the ginger and garlic. Cook until they are a golden brown.
Add mushrooms and broth and cook until mushrooms are tender. Add the chicken to heat through.
Pour in 1/2 the sauce. Increase the heat to medium high. Add the vegetables and cook for 1 to 2 minutes. The vegges should be crisp so do not overcook!
Add the noodles with the rest of the sauce. Toss quickly to coat the noodles, vegges and chicken.
Step 4
Drizzle the sesame oil over the noodles. Squeeze some lime juice then toss.
Garnish with fresh cilantro, green onion, and lime wedges.
Salt and pepper to taste.
Yum.
David and I discovered this at a neighborhood restaurant. I adapted a recipe with ingredients I had on hand.