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. |