Singapore Street Noodles
Singapore Street Noodles are one of my favorite take-out dishes. Springy rice noodles and crunchy vegetables are tossed in a sweet and spicy curry sauce that’s out of this world delicious. This recipe is vegetarian but you could easily add tofu, chicken, shrimp or pork if you’d like!
Ingredients
For the Curry Sauce
- ⅔ cup sweet chili sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoon soy sauce
- 1 tablespoon sriracha
- 1.5 tablespoon curry powder
- 1 teaspoon turmeric
- 2 tablespoon ketchup
For the Stir Fry Noodles
- 1 lb rice noodles or thin spaghetti noodles
- 2 tablespoon sesame oil
- 1 red bell pepper cut into thin strips
- 1 large onion cut into thin strips
- ½ cup carrots shredded
- 1 cup red cabbage shredded
- 1 tablespoon fresh ginger roughly chopped
- 4 cloves garlic roughly chopped
- ½ cup cilantro roughly chopped
Instructions
For the Curry Sauce
- Mix together sweet chili sauce, rice wine vinegar, soy sauce, sriracha, curry powder, turmeric, and ketchup. Set aside,
For the Stir Fry Noodles
- Cook noodles according to the directions then strain and shock with cold water.
- Meanwhile, heat a wok or nonstick skillet to medium-high heat and add your sesame oil, chopped bell peppers, onions and carrots with a hefty pinch of salt. Cook for 5-8 minutes.
- Add the red cabbage and cook for a few minutes until it softens and turns bright purple.
- Add the fresh ginger and fresh garlic and stir. Cook this mixture for 2-3 minutes until the ingredients have softened and they're super fragrant.
- Use a spatula to push the vegetables to one side of the skillet and pour the sauce in the other. Let the sauce bubble and cook for 2 minutes then stir in the veggies.
- Rinse the noodles in hot water one more time to loosen them up then add them to the saucy vegetable mixture and toss.
- Cook the noodles for another few minutes, gently stirring, until they're coated and are bright yellow. Give them a taste and add more salt if necessary.
- Before serving, toss with freshly chopped cilantro and add a drizzle of sriracha if you’d like
Notes
If you’d like to add protein:
Whether you'd like to add chicken, tofu, shrimp, pork or steak, the method will be the same.
- Before you start cooking the veggies, season your protein with salt and pepper. Heat your wok or nonstick to medium-high then add 2 tablespoon of neutral oil.
- Toss the seasoned protein into the hot oil and saute until it's cooked through. Remove the protein and set aside.
- Now cook the recipe according to the directions and add the cooked protein in before you add the fresh cilantro.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!