Curry Noodles with Stir Fried Vegetables

Hi everyone and welcome to my first blog post! In her cookbook Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp, and Savor, Nina Simonds has included a recipe for her version of Singapore Noodles- Curried Vegetable Noodles. Contrary to the name, Singapore Noodles are actually a Chinese creation. These rice noodles are stir-fried quickly with curry powder and vegetables for a quick and easy side dish or light meal.

Chad said the noodles were great, but would be a lot better with some meat. Feel free to add a bit of meat or shrimp. Bean sprouts, carrots, mushrooms, and green onions can also be added.

Many Singapore Noodle recipes are on the spicy side. This one is more mild. It has just enough for a good flavor, but not so much that I am chugging milk after the meal. This is great for me, since I am a bit of a wimp when it comes to spice. Since Evan is 6 months old and has just started solids, I thought this would be a little too much for him – maybe in a couple of months. Overall, this is a great, quick weeknight meal. The hardest part is chopping the vegetables, then it all gets thrown together.

Curry Noodles with Stir-Fried Vegetables
Adapted from Asian Noodles
Serves 4-6

Sauce:
1/4 cup chicken broth, Chinese if possible
3 tablespoons soy sauce
1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Stir-Fry:
1 1/2 tablespoons peanut, corn, or safflower oil
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 1/2 tablespoons curry powder
2 1/2 cups very thinly sliced red onions
2 cups thinly sliced bell peppers
4 cups thinly sliced Napa cabbage
1/2 pound rice noodles (vermicelli, maifun, bihon)

 

In a small bowl, mix together the chicken broth, soy sauce, sugar, salt, and pepper to make the sauce. Set aside.

Fill a large bowl or pot with hot, just boiled water and add rice noodles. Let noodles soften until just tender, about 5 minutes. Drain, rinse with cold water, and drain again.

Heat a large wok over high heat and add oil. Once the oil and pan are very hot, add the garlic, ginger, and curry powder. Stir-fry about 10-30 seconds, just until fragrant. Stir in the red onions and cook about a minute. Add the bell pepper slices and cook another minute. Stir in the Napa cabbage and cook for an additional 3 minutes, until all the vegetables are heated through and beginning to soften.

Toss in the noodles and sauce. Cooked until just heated through and mixed. Serve immediately or at room temperature.