Vegetable Singaporean Noodles

There are a number of reasons to love a delectable meal of Vegetable Singaporean Noodles, but one of the main ones is the fact that they are incredibly easy to make!

Vegetable Singaporean noodles, is a 15-minute meal, drenched in flavored curry sauce.  Follow this recipe and in just a few minutes, you’ll have a very healthy meal on the table, and completely on a budget.

Health Benefits:

Vegetable Singaporean Noodle is a low-calorie meal in general and perfect for people on diet.  The cabbage used in the making of these noodles alone packs a heavy dose of healthy nutrition. The photochemical, minerals and vitamins in the cabbages greatly lower the chances of getting cancer.

Following is the nutritional chart of Vegetable Singaporean Noodles:

Energy                  160 cal

Protein                 3 g

Carbohydrates  25 g

Fiber                     3 g

Fat                         5 g

Cholesterol        0 mg

Ingredients

tbsp mirin: 1

tbsp water: 1

inch piece fresh ginger root: 1

large red bell pepper: 1/2

ounces fresh snow peas: 3-4

Salt as required

tsp curry powder: 2

tbsps soy sauce: 2

tbsp dark brown sugar: 1

ounces vermicelli rice noodles: 4

head green cabbage (sliced): 1/4

medium red onion: 1/2

tbsps grape seed or vegetable oil: 2

tsp Asian chile garlic paste (A blend of chilies and garlic with few drops of oil and water): 2

How To Make Vegetable Singaporean Noodles

1. Bring water to a boil in a deep saucepan or pot.
2. While the water is boiling, add mirin, soy sauce, brown sugar, and water in a bowl and whisk them all together.
3. Add noodles in a pot of boiling water and let it cook until the noodles are soft but not mushy.  Drain and set aside,
4. 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.
5. 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.
6. 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.
7. Pour the soy sauce mixture prepared earlier; stir-fry a few seconds and adjust salt.
8. Turn off the flame and serve hot!

Trivia:

• 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.