Ah, Singapore noodles – savory, a little spicy, and full of tasty morsels of whatever stir-fried veggies and protein you desire. Making Singapore noodles is faster than making spaghetti and meatballs, and costs less than yet another take-out meal. Let’s get started!
Ingredients (Makes 4 generous servings)
1 bag of rice noodles (similar to the bag shown)
1 pot of boiling water
2 carrots, thinly sliced
4 cloves garlic, thinly sliced
1 inch piece of fresh ginger, diced
5 tablespoons vegetable oil
1 tablespoon sesame oil
1 generous tablespoon curry powder
(Optional) 2 cups of diced, cooked protein of your choice (chicken, shrimp, pork, or tofu)
Step 1) In a large mixing bowl, pour boiling water over rice noodles. Make sure noodles are covered with water. Let sit for 3 minutes, then drain.
Step 2) Scramble eggs in a small saute pan, then set aside.
Step 3) Stir-fry carrots, garlic, and ginger in 1 tablespoon of vegetable oil for 3 minutes over medium-high heat. Set aside.
Step 4) Coat the bottom of a large frying pan with 2 tablespoons of vegetable oil and 1/2 tablespoon of sesame oil. Place over medium-high heat, and wait for pan to become hot. Add HALF of the rice noodles and allow to fry undisturbed for 1 minute. Sprinkle noodles with 1/2 tablespoon curry powder (or more to taste), and gently flip noodles with a wide spatula. Continue flipping noodles for 2 – 3 minutes, until noodles are beginning to crisp.
Step 5) Remove noodles from frying pan and toss with half of the scrambled eggs, stir-fried carrot mixture, and protein (optional).
Step 6) Repeat steps 4 and 5 with remaining rice noodles. Serve immediately.