Singapore Noodles

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Delicious recipe, use the seasonal veg you have on hand.

  • 2 tablespoons low-sodium soy sauce

  • Packed 1 tablespoon dark brown sugar

  • 1 tablespoon mirin

  • 1 tablespoon water

  • 4 ounces rice vermicelli noodles

  • 2 tablespoons grapeseed or vegetable oil

  • 1/4 medium head green cabbage (13 to 14 ounces total), cored and thinly sliced

  • 1/2 large red bell pepper, cored, seeded and thinly sliced

  • 1/2 medium red onion (4 ounces total), thinly sliced

  • 3 to 4 ounces fresh snow peas, strings removed and sliced on the diagonal

  • Fine salt

  • One (1-inch) piece fresh ginger, finely grated

  • 2 teaspoons chili-garlic sauce

  • 2 teaspoons curry powder, preferably 

Bring a deep saucepan of water to a boil over high heat.

Whisk together the soy sauce, brown sugar, mirin and water in a bowl.

Add the noodles to the boiling water. Remove from the heat and let sit for 3 minutes.

Drain the noodles. Use your clean hands to tear or separate them into 5 or 6 clumps. 

In a large (12-inch) nonstick skillet or wok over medium-high heat, heat the oil until shimmering. Add the cabbage, bell pepper, onion and snow peas, to taste. Season lightly with salt, and stir-fry until the vegetables are lightly browned but remain crisp-tender, 3 to 4 minutes.

Add the ginger, chili-garlic sauce and curry powder, and stir-fry until fragrant and thoroughly combined, about 30 seconds.

Reduce the heat to medium-low, add the cooked noodles and stir-fry until well incorporated. The noodles should pick up some of the curry color.

Add the soy sauce mixture and stir-fry for a few seconds. Taste, and season with more salt, as needed.