Curried Singapore Noodles With Stir-Fried Veggies 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes May 17, 2017

There's a sly bit of heat in this easy mix of rice noodles and vegetables. You won't miss the traditional elements of egg, shrimp and/or roast pork.

Serve with a starter bowl of warm miso soup.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 2 tablespoons low-sodium soy sauce (may substitute tamari)
  • 1 tablespoon mirin
  • 1 packed tablespoon dark brown sugar
  • 1 tablespoon water
  • 4 ounces vermicelli rice noodles
  • One 1-inch piece fresh ginger root
  • 1/4 head green cabbage (13 or 14 ounces)
  • 1/2 large red bell pepper
  • 1/2 medium red onion
  • 3 or 4 ounces fresh snow peas
  • 2 tablespoons grapeseed or vegetable oil
  • Kosher salt
  • 2 teaspoons Asian chile garlic paste
  • 2 teaspoons curry powder, preferably Madras

Directions

Bring a deep saucepan of water to a boil over high heat.

Meanwhile, whisk together the soy sauce, mirin, brown sugar and water in a bowl.

Add the noodles to the pot; remove from the heat and let sit for 3 minutes while you peel and grate the ginger.

Drain the noodles. Use your clean hands to tear or separate them into 5 or 6 clumps.

Cut the cabbage into very thin slices. Seed the bell pepper, then cut the flesh into thin strips. Cut the red onion into very thin slices. String the snow peas, as needed, and cut in half on the diagonal.

Heat the oil in a large nonstick skillet or wok over medium-high heat. Once the oil shimmers, add the cabbage, red bell pepper, red onion and snow peas (to taste). Season lightly with salt and stir-fry for 3 to 4 minutes, until the vegetables are lightly browned yet still somewhat crisp.

Add the ginger, chile-garlic paste and curry powder; stir-fry for 30 seconds or so, until fragrant and the veggies are evenly coated.

Reduce the heat to medium-low; add the cooked rice noodles and stir-fry until well incorporated. The noodles should pick up some of the curry color.

Add the soy sauce mixture and stir-fry for a few seconds. Taste, and add a bit more salt, as needed.

Divide among individual plates or wide bowls. Serve warm.

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Recipe Source

Adapted from “Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals,” by Susie Middleton (Roost Books, 2017).

Tested by Bonnie S. Benwick.

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