Singapore Noodles are a take-out favourite, that includes comforting noodles tossed with curry powder and veggies. This model is my simple do-it-yourself spin, utilizing elements that you just most likely have already got available in your pantry. You possibly can whip it up in simply half-hour or much less!
Oddly sufficient, Singapore noodles originate from Cantonese delicacies and are standard in Hong Kong, however they don’t seem to be truly quite common in Singapore.
This curried noodle stir-fry is historically made with rice noodles known as vermicelli, bell peppers, scrambled eggs, and shrimp, prawns, or pork, however this model is my more healthy tackle it, with a hefty portion of veggies in every serving.
For those who’re accustomed to my Peanut Noodles or Vegan Pad Thai recipes, you know the way a lot shredded cabbage can turn out to be noodle-like when it’s sauteed. Pair it with pasta, and it’ll really feel such as you’re consuming a giant plate of comforting noodles, with a sneaky serving of veggies in every chew.
What do Singapore Noodles style like? Singapore noodles remind me of Lo Mein or Pad Thai, solely there’s curry powder stirred into the sauce, so it’s barely spicy, salty, and tangy, with a touch of sweetness.
It’s not as saucy as a Thai curry sauce, however the taste is superb, even with no creamy sauce.
Which noodles work greatest? This dish is historically made with skinny rice noodles, however I normally hold gluten-free chickpea noodles available, so any skinny noodle you might have available will work! Linguine noodles are pictured right here, however it’s also possible to use spaghetti, Pad Thai noodles, or angel hair pasta.
Components You’ll Want
What are Singapore Noodles fabricated from?
- Crimson bell peppers
- Crimson onion
- Curry stir-fry sauce
- Shredded cabbage
You possibly can add additional protein to this dish, like crispy baked tofu, or high it with any animal protein you want. It’s generally made with scrambled eggs, prawns, or beef. It’s additionally filling by itself whenever you use a legume-based pasta as the bottom!
Observe: I buy jars of curry powder from the grocery retailer, and my favourite manufacturers are Merely Natural, Dealer Joe’s, or Entire Meals 365 model. The curry powder you utilize could also be extra gentle or spicy than the kind I exploit right here, so be happy so as to add extra if wanted, or begin with much less if you happen to assume you’ll be delicate to the spice. Some manufacturers are undoubtedly extra spicy than others!
How one can Make Singapore Noodles
1. Put together the pasta. Deliver a big pot of salted water to a boil, and put together the noodles in keeping with the package deal instructions.
Observe: For those who’re utilizing conventional vermicelli rice noodles, you’ll soak them in a pot of boiled water in keeping with the instructions on the package deal, somewhat than actively boiling them like different noodles.
2. Sauté the veggies. Whereas the pasta is cooking, warmth a tablespoon of olive oil in a big skillet over medium warmth. Add the pink onion, bell pepper, and cabbage to the skillet, and stir nicely, letting the veggies cook dinner down for about 10 minutes.
Add the garlic and ginger, and stir for 1 extra minute.
3. Make the stir fry sauce. In a bowl, mix the sauce elements and stir nicely. This isn’t the kind of sauce you’ll need to taste-test immediately from the bowl; the flavour will mellow out considerably when it’s tossed with the noodles and veggies.
Add the noodles and sauce to the massive skillet of veggies and toss nicely, till every thing seems to be evenly coated within the sauce and is piping scorching. I like so as to add in a 1/2 teaspoon of salt and a 1/2 teaspoon of floor black pepper to spice up the flavour, too, however you’ll be able to add that to style.
4. Get pleasure from! Serve the noodles heat straight away for the most effective taste and texture. These are additionally scrumptious chilly from the fridge the following day, you probably have any leftovers for a simple lunch.
Leftover Singapore Noodles will be saved within the fridge for as much as 5 days in an hermetic container within the fridge. I feel they style simply as scrumptious chilly from the fridge, in order that they make a simple lunch the following day, too!
To reheat, merely stir them in a skillet over medium warmth for 3 to five minutes.
Noodles are tossed with curry powder and veggies to create a flavorful and comforting meal that tastes like your favourite take-out! This simple do-it-yourself model comes collectively in lower than half-hour.
- 8 ounces skinny noodles
- 1 tablespoon extra-virgin olive oil
- 1/2 pink onion , thinly sliced
- 1 pink bell pepper , thinly sliced
- 1 pound shredded cabbage
- 1 inch contemporary ginger , minced
- 1 garlic clove , minced
- 2 inexperienced onions , chopped (for garnish)
- 1/2 teaspoon effective sea salt & black pepper
Deliver a pot of salted water to a boil, and cook dinner the noodles in keeping with the instructions on the package deal. When they’re performed, drain and put aside.
Whereas the noodles are cooking, warmth the olive oil in a separate giant skillet over medium warmth and add within the pink onion, bell pepper, and shredded cabbage. Stir till the veggies have softened, about 8 to 10 minutes. Add within the ginger and garlic, and stir for 1 extra minute.
To arrange the sauce, stir collectively the sesame oil, tamari, curry powder, vinegar, and maple syrup. Pour the sauce over the sauteed veggies and add within the cooked noodles.
Season the noodles and veggies with a 1/2 teaspoon of salt and black pepper, or to style, and toss nicely to verify every thing is well-coated within the sauce and piping scorching. Serve heat straight away, with chopped inexperienced onions on high, if desired. Leftovers will be saved in an hermetic container within the fridge for as much as 5 days. (They’re scrumptious chilly, too!)
For a lower-carb dish, you need to use solely 4 ounces of pasta, for the next ratio of veggies in every serving. In that case, you will not want the additional salt added on the finish.
Energy: 435kcal | Carbohydrates: 63g | Protein: 24g | Fats: 15g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 5g | Sodium: 1118mg | Potassium: 498mg | Fiber: 17g | Sugar: 19g | Vitamin A: 1797IU | Vitamin C: 122mg | Calcium: 147mg | Iron: 9mg
For those who strive these Singapore Noodles, please go away a remark under letting me know the way you want them!
Reader Suggestions: What’s your favourite noodle dish? Let me know you probably have any favourite dishes that want a wholesome & simple makeover.