stir fried singapore noodles with garlic ginger sa

Name: Stir Fried Singapore Noodles with Garlic Ginger Sa
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: - for the stir fry:; 4 ounce(s) thin rice noodles; 1 tablespoon(s) oil; 2 - bell peppers, thinly sliced; 2 - shallots, thinly sliced; 1 cup(s) bean sprouts; 1 teaspoon(s) curry powder; 1 cup(s) sliced shiitake mushrooms; 1 cup(s) frozen peas; - sliced scallions for topping; - for the sauce:; 1 cup(s) low sodium vegetable broth; 1/4 cup(s) low sodium soy sauce; 3 tablespoon(s) mirin; 2 teaspoon(s) minced garlic; 1 teaspoon(s) ginger paste; 1/2 teaspoon(s) sambal oelek (optional but adds spiciness - more to taste)

(2 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Who doesn't love noodles? Especially those with a Malaysian accent! If you would like to add a protein think chicken of shrimp to keep the noodles company. The recipe is true to the original, however, a reviewer has a very good point about the sauce. I'd suggest making half the amount of sauce and using a cornstarch slurry for thickening to your liking.

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(2 ratings)

yield 4 serving(s)

prep time 10 Min

cook time 15 Min

method Stove Top

Ingredients For stir fried singapore noodles with garlic ginger sa

for the stir fry:
4 oz

thin rice noodles
1 Tbsp

oil
2

bell peppers, thinly sliced
2

shallots, thinly sliced
1 c

bean sprouts
1 tsp

curry powder
1 c

sliced shiitake mushrooms
1 c

frozen peas
sliced scallions for topping
for the sauce:
1 c

low sodium vegetable broth
1/4 c

low sodium soy sauce
3 Tbsp

mirin
2 tsp

minced garlic
1 tsp

ginger paste
1/2 tsp

sambal oelek (optional but adds spiciness - more to taste)

How To Make stir fried singapore noodles with garlic ginger sa

1
Soak the rice noodles in a large bowl of cold water. Wash and cut all the vegetables. Mix the ingredients for the sauce in a small bowl and set aside.

2
Heat the oil in a large skillet over high heat. Add the peppers, shallots, and bean sprouts, and curry powder, stir fry for 3-5 minutes. Add the mushrooms and the peas, stir fry for 2 minutes. The vegetables should be bright and tender-crisp.
3
Drain the water from the rice noodles and add the noodles to the pan with the vegetables. Add a little splash of sauce - about 2-3 tablespoons - and stir fry, moving the noodles around in the pan continuously so they don't stick together in one big lump - they should move freely and easily. After a few minutes of stir frying, remove the pan from heat.
4
Once off the heat, add the sauce in small increments, tossing/stirring the noodles in between each addition, until the desired "sauciness" level is reached. The goal is for the sauce to thicken slightly when combined with the other ingredients and cling to the noodles instead of soaking into the noodles. Top with scallions and more sauce. Stop adding when you reach the sauce amount that you like, you may have more than you need. You may refrigerate any extra sauce for a few days or discard any extra.
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