Singapore Style Noodles
Curried noodles and veggies? Yes please! You can make this recipe in under 30 minutes! Healthy, delicious, and super satisfying, you'll be happy you skipped take out and made it yourself!
1" piece of ginger, minced 2 cloves garlic, minced 1/4 cup vegetable broth or water 2 tbsp soy sauce 1 can lite coconut milk 2 tbsp curry powder 1 package thin rice noodles 1 red bell pepper, sliced thinly 1 cup shredded carrots 1 white onion, sliced thinly 1 cup snow peas 1/2 cup peanuts, optional 1/2 cup cilantro, optional sriracha, optional
PREP THE CURRY SAUCE
This recipe is best made in a wok, but don't worry if you don't have one - you can just use a large pot. In your wok or pot, add 1/2 the sliced white onion, ginger, garlic, vegetable broth or water, and soy sauce and start to heat until the onions are cooked through. Add in the coconut milk and curry powder and mix thoroughly. Let the sauce cook about 5 minutes to a gentle simmer.
BOIL THE NOODLES
Cook the thin rice noodles according to the package directions - it usually only takes a few minutes - then drain and rinse under cold water. Set aside until the very end.
MIX TOGETHER QUICKLY
Make sure all your veggies are chopped ahead of time because you'll be adding them in all at once into the curry sauce. The heat should be about medium high to high. Once they're in the wok or pot, use two wooden spoons and continuously mix the veggies together in the sauce for just a few minutes. You'll want them to be tender crisp.
Once you feel the veggies are cooked to the consistency you like, add in the noodles and continue tossing until the sauce has coated everything.
Serve with optional peanuts and chopped cilantro and any additional soy sauce or sriracha to taste!