Vegetable Singaporean Noodles
inch piece fresh ginger root
large red bell pepper
ounces fresh snow peas
Salt as required
tsp curry powder
tbsps soy sauce
tbsp dark brown sugar
ounces vermicelli rice noodles
head green cabbage (sliced)
medium red onion
tbsps grape seed or vegetable oil
tsp Asian chile garlic paste (A blend of chilies and garlic with few drops of oil and water)
How to make Vegetable Singaporean Noodles
- Bring water to a boil in a deep saucepan or pot.
- While the water is boiling, add mirin, soy sauce, brown sugar, and water in a bowl and whisk them all together.
- Add noodles in a pot of boiling water and let it cook until the noodles are soft but not mushy. Drain and set aside,
- Prepare your vegetables by peeling and grating ginger, seeding and slicing the bell pepper in thin strips, and slicing onion. String the snow peas, wash and set aside.
- In a large skillet, heat oil on a medium flame and add red bell pepper, cabbage, onion, peas. Season the vegetables with a pinch of salt and stir fry for 4-5 minutes, or until the vegetables are light brown yet still crispy.
- Next, add ginger, curry powder, and chili-garlic paste in the skillet and stir fry them for few seconds. When the contents are fragrant and the vegetables are well-coated reduce the heat to medium low and add cooked rice noodles in the skillet. Stir-fry for a 3-4 minutes.
- Pour the soy sauce mixture prepared earlier; stir-fry a few seconds and adjust salt.
- Turn off the flame and serve hot!
- Calling this dish, Singaporean Vegetable Noodles, is a misnomer. The dish is famous in Hong Kong, in Chinese-American joints, and in some Asian countries. But, Singapore has nothing to do with this cuisine.