Singapore Noodles

Updated: Jan 22


What do you do when you find yourself with a package of rice noodles and a refrigerator full of veggies? Make Singapore Noodles, of course! While my noodles soaked (no boiling, yay!) I gathered up some broccoli, fresh and dried mushrooms, carrots, cabbage, and a few other goodies. After my noodles were soft, I sauteed the vegetables and added aromatics like ginger and garlic. Once the noodles were added, I tossed everything with a dressing of soy sauce, chilis, and curry for the perfect flavoring. This healthy noodle dish is the ideal meal any time of the day.


Ingredients for Singapore Noodles:


Noodles:

8 ounces dried vermicelli rice noodles

1/3 cup grapeseed oil

6 ounces broccoli florets

6 ounces napa cabbage, thinly sliced

3 ounces fresh shiitake mushrooms, stems discarded, and caps sliced

4 dried shiitake mushrooms

4 scallions, thinly sliced into long strips

2 carrots, julienned

1/2 yellow bell pepper

1 tablespoon chopped fresh garlic

1 tablespoon chopped fresh ginger

1 tablespoon dry sherry

1/2 teaspoon sesame oil


Sauce:

1 tablespoon soy sauce

1 1/2 teaspoons granulated sugar

1 1/4 teaspoons Madras curry

1 teaspoon turmeric

3/4 teaspoon white pepper

3 red dried chilis


Time-Saving Tip: Prep the vegetables in advance and refrigerate until ready to use.


Let's see what we need:


We're ready to cook.



Place the noodles in a large bowl. Completely cover them with hot water. Let the noodles rest until softened, about 10 minutes. Once tender, drain and cut them in half; set aside.


While the noodles are soaking, do the same with the mushrooms. Once the mushrooms are softened, drain, discard the stems and slice the caps; set aside.



Add the oil and all of the vegetables, including the chiis, except for the sliced pepper and scallions. Saute a couple of minutes, and then add the peppers, curry, and turmeric. Saute a minute and toss in the noodles, scallions, and soy sauce mixture.


It's ready! Singapore Noodles are so delicious. I love the combination of noodles, vegetables, and curry. It's a great vegetarian dish but feel free to add some protein because that tastes great, too.


Singapore Noodles:


Noodles:

  • 8 ounces dried vermicelli rice noodles

  • 1/3 cup grapeseed oil

  • 6 ounces broccoli florets

  • 6 ounces napa cabbage, thinly sliced

  • 3 ounces fresh shiitake mushrooms, stems discarded, and caps sliced

  • 4 dried shiitake mushrooms

  • 4 scallions, thinly sliced into long strips

  • 2 carrots, julienned

  • 1/2 yellow bell pepper

  • 1 tablespoon chopped fresh garlic

  • 1 tablespoon chopped fresh ginger

  • 1 tablespoon dry sherry

  • 1/2 teaspoon sesame oil


Sauce:

  • 1 tablespoon soy sauce

  • 1 1/2 teaspoons granulated sugar

  • 1 1/4 teaspoons Madras curry

  • 1 teaspoon turmeric

  • 3/4 teaspoon white pepper

  • 3 red dried chilis

  • Place the noodles in a large bowl. Completely cover them with hot water. Let the noodles rest until softened, about 10 minutes. Once tender, drain and cut them in half; set aside.

  • While the noodles are soaking, do the same with the mushrooms. Once the mushrooms are softened, drain, discard the stems and slice the caps; set aside.

  • Add the oil and all of the vegetables, including the chiis, except for the sliced pepper and scallions. Saute a couple of minutes, and then add the peppers, curry, and turmeric. Saute a minute and toss in the noodles, scallions, and soy sauce mixture.