Is there anything tastier than Singapore noodles? Skinny, curried rice noodles with crunchy vegetables and loads of seasonings. It’s one of those dishes I never get tired of and is so easy to make. Plus, the leftovers make really good meals the next day. I actually almost prefer this dish cold – you could quite easily make it for a potluck or picnic if you don’t want to worry about having a hot dish. It also goes great with your protein of choice – whether that be pan fried tofu bites or chopped up chewy seitan. Or just eaten as a large bowl of delicious noodles all on its own with a bit of chopped up spring onion and sriracha.
The great thing about this dish is it can be a one-pot meal if you cook the noodles in the same pan before doing the veggies – so cleanup is a cinch. Unless you’re like me who likes to prep all the veggies individually beforehand and use up every dish in the cupboard…. (sorry Andrew!). Either way, I promise it’s a very easy dish to make and great for weeknight meals. The crunchy veggies are the perfect complement to the noodles, and the shredded cabbage bulks out the dish in such a way that you don’t even notice they’re there.
- 200g dry rice vermicelli noodles
- 2 shallots, thinly sliced
- 3 large garlic cloves, minced
- 1 inch fresh grated, ginger
- 1 tablespoon rapeseed oil (or other neutral flavoured vegetable oil)
- 1 teaspoon toasted sesame oil
- 1 red bell pepper, sliced into matchsticks
- 1 carrot, julienned
- 160g (about 1/2 a head) shredded sweetheart cabbage
- 2 tablespoons Madras curry powder
- 2 tablespoons soy sauce
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- Large handful of freshly chopped coriander
- 4 spring onions, thinly sliced
- Sriracha, to serve
- Cook the noodles according to the package. Once cooked, drain and rinse in cool water – then set aside.
- Add the rapeseed oil and sesame oil to a pre-heated skillet on medium/high. Add the shallots, garlic and ginger with a sprinkle of salt and cook for 1-2 minutes until fragrant.
- Add the bell pepper and carrot and stir-fry for 2-3 minutes. Add the cabbage and continue to stir-fry until wilted, about 1 minute.
- Sprinkle with the curry powder and turmeric and continue to cook while stirring for another 30 seconds.
- Add the noodles and soy sauce and cook for another 2 minutes, using a fork to separate the noodles so everything gets evenly mixed.
- Add half of the coriander and half the green onions. Using the fork again to distribute ingredients evenly . Season with additional salt and pepper, if wanted.
- Remove from heat and serve with the extra coriander, spring onions and sriracha.