Simple Singapore Noodles

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 eggs

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)

Directions

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.