Singapore Curried Noodles

 


Singapore Curried Noodles; Asian rice noodles with crunchy vegetables, laced with curry powder to give it a nice spicy kick! This vegan main dish can be prepared in less than 30 minutes! Have a side of soup and you have a complete meal on your plate!

Lunch is mostly rice, dal and a vegetable stir fry on most days, but sometimes, I like to vary the menu with either parathas with some curry or just a plain pulav with raitha. This time, I was making a spicy hot and sour spinach soup (to use up a bunch of spinach lying in my fridge).

Soup was not going to fill us up, so this being an Indo-Chinese soup, I decided to pair it with some noodles. Normally, I would make something like a schezwan hakka noodles or even simple vegetable fried rice.  I suddenly remembered a packet of rice noodles that I had bought a few weeks back.

So, rice noodles it was. I decided to go online to look for something like Hong Kong noodles which I had seen on the menu of many restaurants. That was when the name Singapore noodles popped up and I was intrigued by its name!

Going through the ingredients, I realized it was just a simple rice vermicelli dish with flavors of curry powder in it along with some soy to give it the Asian touch. That was it! I was making this!

Just soak rice vermicelli sticks in hot water and drain (according to package instructions). Stir fry vegetables of your choice with some curry powder and soy sauce for flavoring. Add some jaggery or brown sugar and and salt to taste and toss! That is it; super simple Singapore curried noodles is that easy!

With just a simple soup on the side, you are in for an Asian treat on your plate!

How to make Singapore Curried Noodles:

Prepare the rice noodles:

Cook rice noodles according to package instructions; mine needed to just soak in hot water for 5 minutes! Drain and keep aside to cool.

Prepare the sauce:

Mix soy sauce, brown sugar or jaggery and lime juice and keep aside. Taste and adjust the flavor to suit your taste; it should have a balance of flavors.

To cook the Singapore curries noodle stir fry:

Heat oil in a large deep saucepan and once the oil is hot, stir in the onions, red and green chillies and sauté on medium heat until the onions are soft and translucent.

Add the ginger and garlic and saute again for a few seconds.

Tip in the chopped vegetables and toss again on high heat; sprinkle curry powder (or garam masala powder) and mix again.

Sauté for a few minutes; not too much as we need the vegetables to maintain it’s crispiness.

Mix in the soy sauce mixture and salt to taste (remember, soy has some salt in it) and mix well.

Fry on high heat (stirring often) for a minute or two until the flavors have blended and remove from heat.

Serve, super delicious Singapore curried rice noodles, garnished with chopped green onions and cilantro and a side of hot sauce if you want.

Enjoy!!

Here are some simple accompaniments for this super delicious and quick Singapore Curried Noodles:

Vegetable Man Chow Soup

Sweet Corn Vegetable Soup

Hot and Sour Spinach Soup

 



Singapore Curried Noodles

Singapore Curried Noodles

Easy to make classic stir-fry rice noodles with lots of crunchy vegetables flavored with soy and curry powder.

Ingredients

  • 2 handfuls of rice noodles, cooked according to package instructions
  • ½ cup carrots, julienned
  • ½ cup bell pepper/capsicum, julienned
  • ½ cup cabbage, cut into long strips
  • ½ cup sliced mushrooms
  • 1 tbsps chopped garlic
  • 1 tbsp chopped ginger
  • ¼ cup chopped green onions; white and green parts
  • ¼ cup sliced red onions
  • 2 dry red chillies, chopped
  • ½ tsp turmeric powder
  • 1 tsp curry powder or garam masala powder ( I have used MTR Kitchen King Masala Powder)
  • 2 tsp soy sauce
  • 2 tbsp brown sugar or jaggery
  • 1 tsp lemon juice
  • Salt to taste
  • To serve:
  • Chopped green onions
  • Chopped cilantro/coriander leaves
  • Sriracha sauce/hot sauce/red chili sauce

Instructions

    To make the rice noodles:
  1. Cook rice noodles according to package instructions; mine needed to just soak in hot water for 5 minutes! Drain and keep aside to cool.
  2. Prepare the sauce:
  3. Mix soy sauce, brown sugar or jaggery and lime juice and keep aside. Taste and adjust the flavor to suit your taste; it should have a balance of flavors.
  4. To make the stir fry noodles:
  5. Heat oil in a large deep saucepan and once the oil is hot, stir in the onions, red and green chillies and sauté on medium heat until the onions are soft and translucent.
  6. Add the ginger and garlic and sauté again for a few seconds.
  7. Tip in the chopped vegetables and toss again on high heat; sprinkle curry powder (or garam masala powder) and mix again.
  8. Sauté for a few minutes; not too much as we need the vegetables to maintain it’s crispiness.
  9. Mix in the soy sauce mixture and salt to taste (remember, soy has some salt in it) and mix well.
  10. Fry on high heat for a minute or two until the flavors have blended and remove from heat.
  11. Serve, super delicious Singapore curried rice noodles, garnished with chopped green onions and cilantro and a side of hot sauce if you want.

Notes

Add any vegetable of your choice; you can add tofu or paneer too.

Try not to overcook the rice noodles; we need them al dente or with still a bite in it!

Adjust the amount of spices, soy and brown sugar according to your taste.

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