This spicy specialty of Singapore “Singapore noodles” is prepared with thin vermicelli noodles, veggies and Asian spices. You can add veggies of your own choice but make sure that noodles stay crispy. Mixture of Chinese ingredients and Indian spices brings exotic flavor to this quick and easy dish and is guaranteed to bring a touch of the orient to your dining table.
- 4 oz (around 113gm) thin rice noodles or other thin variety such as egg noodels, wheat or plain flour noodles can be used.
- 1 tbsp soy sauce
- 1 tbsp curry powder
- 1 ½ tsp sugar
- 1 tbsp canola oil
- Salt to taste
- ¼ tsp ground pepper to taste
- 1 medium red onion (cut lengthwise)
- 1 red bell pepper (cut lengthwise)
- 1 small carrot (cut lengthwise)
- 2-3 Mashrooms , chopped
- ½ tbsp ginger garlic paste
- Stir fried tofu can be added as well.
In a wok stir fry tofu(if adding) in 1 tbsp of oil for just 2 min until become light brown in color. Then remove it from wok and set aside.
In the same pan stir fry ginger garlic paste for just 1 minute until pleasant smell starts to come then add veggies including onion, bell pepper, mashrooms and carrot(any vegetables of your choice and fry for 2 min so that veggies remain crunchy and would not become soft.
Add curry powder, soy sauce, sugar and salt and pepper and cook on medium heat until it boils.
Soak rice noodles in cold water for just 4-5 min then drain all the water and set aside or cook according to package instructions. If using other variety, follow direction provided.
Then add fried tofu and noodles in pan and stir well to mix.
Serve the hot Singapore noodles with ketchup or any other sauce.