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Singapore Noodles

45-MinutesDinnerHotPastaSavoryStir-FryStove-TopVegetarian
Time :45 minutes
Yield :6 servings
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Stir-fried vegetable noodles with carrots, green onions, and leafy greens on a rustic plate, served with chopsticks on a blue surface, perfect for healthy Asian-inspired recipes.

The Scoop

Curry-kissed noodles, crisp vegetables, and a little chili heat make this stir-fry anything but boring.
Rice vermicelli gets tossed with garlic, ginger, bok choy, carrots, bean sprouts, and green onions, then finished with soy and sesame oil for a fast, colorful dinner with plenty of texture.
Hack it:
Add shrimp, shredded chicken, sliced pork, tofu, or scrambled egg for extra protein.
Turn up the heat with chili crisp, sambal, or extra chili garlic sauce. • Toss in sliced bell peppers, snow peas, mushrooms, or cabbage.
Add a splash of lime juice or rice vinegar at the end for a sharper finish.
Top with roasted peanuts, cashews, sesame seeds, or crispy shallots.
Swap the curry powder for a blend of curry powder and turmeric for deeper color and flavor.
Leftovers:
Reheat in a hot skillet until the noodles get crispy around the edges.
Turn them into a noodle omelet with beaten eggs and extra green onions.
Stuff into lettuce cups with cucumber, herbs, and chili sauce.
Toss cold leftovers with shredded cabbage, cucumber, and lime for a quick noodle salad.
Add to a wok with extra vegetables and an egg for a next-day fried noodle bowl.

Ingredients

  • 8 ounces rice vermicelli noodles
  • 1 tablespoon hot curry powder
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1-inch fresh ginger, minced
  • 1 bunch bok choy, washed and thinly sliced
  • 4 medium carrots, julienned
  • 1 (12-ounce) bag bean sprouts, rinsed
  • 1 bunch green onions, sliced
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce, optional

Directions

  • Place the rice noodles in a bowl and cover them with room temperature water.
  • Let the noodles soak until softened, about 15 minutes.
  • Drain the noodles in a colander, then return the noodles to a bowl.
  • Cut the noodles into 6-inch pieces.
  • Sprinkle the noodles with the curry powder, tossing to coat.
  • Heat the vegetable oil in a wok or a large skillet over high heat.
  • When the oil is very hot, add the garlic and the ginger and stir fry very briefly until fragrant, about 1 minute.
  • Add the bok choy, the carrots, the bean sprouts, and the green onion, reserving some of the green parts of the green onion for garnish.
  • Stir fry the vegetables until they just begin to soften, about 3-4 minutes.
  • Add the noodles and stir fry briefly until incorporated, about 1-2 minutes.
  • Transfer the pan from the heat and stir in the soy sauce, the sesame oil, and the chili garlic sauce.
  • Taste the stir fry for seasoning.
  • Serve.
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