Singapore Noodles

Dear reader,

There is certainly something quite satisfying about slurping up an extra large bowl of noodles. It’s even more satisfying to know that you are the one who made it, but somehow it is hitting the “expert takeout” flavor notes.
This recipe calls for only the basics: onion, garlic, ginger, peppers and spices. It is the process that is the key to takeout success.

The last time I cooked this dish, I was listening to a podcast by The Korean Vegan. It was a brilliant episode on the art of failing. A line that continues to stick with me is “the most enduring safety net in all the world, is you.” Remember this the next time that the word “failure” begins creeping around the corner. You always have you. And you are capable.

If this dish leaves you craving more noodles, maybe give a bowl of Pho a try.

Until next time,

Bridget

Singapore Noodles

There is certainly something quite satisfying about slurping up a giant bowl of noodles. This recipe calls for the basics: onion, garlic, ginger, peppers, and spices. It is the process that is key. Oh, and did I mention that it can be made from start to finish in twenty minutes or less? If you are hungry for noodles, look no further.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients

• 2 tablespoons avocado oil, or any neutral oil
• 1 red or yellow onion sliced into thin strips (julienned)
• ½ teaspoon kosher salt
• 1 red bell pepper sliced into thin strips (julienned)
• 1 green bell pepper sliced into thin strips (julienned)
• 1-2 serrano chili peppers sliced into thin strips (julienned)
• 6 green onion stalks white parts diced, green leafy pieces set aside
• 6 cloves of garlic finely chopped
• 1 inch chunk of ginger finely chopped or grated
• ¼ cup soy sauce
• 1 package extra firm organic tofu
• 1 package rice noodles (see note in instructions)
• 2 tbsp curry powder (or your own curry blend) mine includes; red chili pepper, coriander, cumin, fennel seed, fenugreek, turmeric, and black pepper

Instructions

• Cook the noodles to package instructions.

  note: to prevent noodles from clumping or sticking, make sure to stir noodles in hot water while they are cooking to remove to of the starch. Also, when draining the noodles, rinse with cold water immediately and try and add it directly into pan with other ingredients as soon as drained and rinsed.
• Add the olive oil to a hot pan. Add in onions and salt and cook for about 5 minutes. They should be soft but not quite fully translucent.
• Add in red and green bell peppers, white parts from the green onion, and serrano chili and saute for another 4 minutes.
• Add in the ginger and garlic and stir constantly for 1-2 minutes, until fragrant.
• Next crumble in the tofu by squeezing it and breaking it up directly into the pan. Cook for an additional 5 minutes.
• Add the cooked rice noodles to the mixture with the soy sauce and the curry powder.
• Stir well and make sure all the noodles are well dressed in the soy sauce and curry powder.
• Serve immediately with toasted cashews, sliced green onions, and black sesame seeds, as desired.

Course: Big Bites

Cuisine: Asain

Keyword: Noodles, Singapore, Vegan, Vegetarian, Weeknight Meal