Spicy Curried Singapore Noodles
 
Prep time
Cook time
Total time
 
Website:
Adapted From: The Canadian Living Test Kitchen. "Vegetarian Singapore Noodles". The One Dish Collection.
Serves: 4
Ingredients
  • 250 grams dried rice stick noodles
  • 2 tbsp sesame oil
  • 1 cup shredded napa cabbage
  • 1 cup shredded purple cabbage
  • 1 red pepper julienned
  • 1¼ cups snow peas, julienned
  • 3 cloves garlic, pressed
  • 1 block of firm or extra firm tofu, cubed
  • 4 tsp curry powder
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • ¼ tsp salt
  • 3 tbsp reduced sodium soy sauce mixed with ¾ cup water
  • ¼ cup Thai Sweet Chili Sauce
  • 3 green onions, chopped
  • ¼ cup chopped peanuts (optional)
Instructions
  1. Soak your rice stick noodles in a bowl of hot tap water for 5 minutes. Immediately drain, rinse with cold water and leave them to soak in a bowl of cold water until ready to use.
  2. Heat your oil in a large wok over medium heat.
  3. Once hot add your green and purple cabbage, red pepper and snow peas and cook for 2 minutes.
  4. Add your pressed garlic and tofu and toss gently.
  5. Add your curry powder, cumin, coriander and salt and cook for another minute while stirring continuously to blend.
  6. Add your combined water and soy sauce and bring the mixture to a boil.
  7. Drain your noodles and toss them into the wok.
  8. Cook for 5 minutes until the noodles are tender.
  9. Remove from the heat and add your Thai Sweet Chili Sauce and toss with tongs until well coated.
  10. Serve into individual bowls.
  11. Garnish with green onion and chopped peanuts.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/11/18/spicy-curried-singapore-noodles/