Singapore Noodles (no oil)

Singapore Noodles are a common dish on restaurant menus and in grocery store freezers. Those options taste fine, but making this vegetarian version removes all the mystery processed proteins from the equation.

Source: The Woks of Life

I have used this recipe a million times. It is a blend between a half-page magazine recipe in "Forks Over Knives" and a recipe from The Woks of Life.

The first time, I only had red curry in the pantry, so I mixed in some turmeric to give it the distinctive color. Since then, I use actual yellow curry powder. The noodles go well paired with a simple roast chicken breast or some precooked shrimp tossed in.

Prepared dishes of this meal in the store may be 3 or more servings in one container. This recipe nixes the heaviness to become a lightweight side or under-protein main.

Singapore noodles without protein don't make a meal by themselves. Really, only two things matter:

1. Breaking whole grain brown rice vermicelli in half gives it the short-thin-noodle experience.

2. Yellow curry gives it color and flavor.

   
   

Cook this in a hot wok, if you have it, or a large preheated skillet. Credit for this recipe goes to an old, special-edition "Forks Over Knives" magazine that I had to order through Interlibrary loan, and a more recent recipe from The Woks of Life. I wrote it down once and never looked back. I cut the vegetables even thinner than the recipe recommended (1/4 - 1/3 inch, not 1/2). Thin matchstick carrots and thin sliced shiitake blend perfectly with the (also thin) vermicelli (also published as mei fun). If you want, smash or press the garlic before mincing, and you could use scallions instead of a yellow onion. If you feel the flavor is lacking, mix some fish sauce in with the soy.  I always double, if not triple, this recipe, as it only serves two as written.

Finally, note that this recipe uses no oil! It relies on water and rapid movement around the pan to keep vegetables from sticking while they cook.

Once again, the technique makes the meal.

Singapore Noodles

Ingredients

• 1 small yellow onion, peeled and cut into 1/2-inch slices

• 2 medium carrots, peeled and cut into matchsticks

• 1 medium red bell pepper, seeded and cut into 1/2-inch slices

• 8 oz. shiitake mushrooms, stems removed, sliced thin

• 1/2 cup vegetable stock or low-sodium vegetable broth

• 4 tsp low sodium soy sauce, plus more to taste

• 1 Tb grated fresh ginger

• 2 cloves garlic, peeled and minced

• 1 Tb curry powder, or to taste

• 4 oz. thin brown rice noodles (vermicelli)

• black pepper, to taste

  
  

Directions

1. break the noodles in half, then cook according to package directions, drain, and set aside, keeping warm.

2. Heat a large skillet (or wok) over high heat. Add onion, carrots, red pepper, and mushrooms and stir fry for 3 to 4 minutes, adding water 1 to 2 Tb at a time to keep the vegetables from sticking

3. Add the vegetable broth, soy sauce, ginger, garlic, and curry powder, and cook for 3 to 4 minutes.

4. Add cooked noodles, toss well, season with black pepper (and additional soy, if desired)

The dish will have a yellow color from the curry powder, but will likely not be as vibrant as food prepared with artificial color enhancements or added "annato for color". If you liked this recipe, let me know!