Singapore Noodles

You would find this noodle dish in almost every Chinese restaurant in India. Not to anyone’s surprise it sure does appease our Indian pallet with the masquerade of spicy Indian flavours in a noodle dish. Traditionally, it is made with rice vermicelli, vegetables or meat and seasoned with curry powder and salt. In my version I replaced the rice vermicelli with egg noodles, as I enjoy the texture and taste of this noodle more.

 

Ingredients

2 cups cooked egg noodles (just follow boiling instructions on the pack)

1 cup julienned cabbage
¾ cup finely sliced onions
½  cup julienned carrots
¼  cup broccoli florets
¾ cup julienned green pepper (you could also add red and yellow bell pepper)
¼  cup mung bean sprouts (the long variety)
1 tbsp light soy sauce
2 tsp hot curry powder
½ tbsp red chilly sauce (I use Chings)
1 tbsp garlic paste
1 tbsp ginger finely julienned
3 dried red chilies
3 tbsp. vegetable oil
Salt to taste

Tip:

·         When boiling noodles always ensure to add a good amount of salt in the water and always add noodles to boiling water. When cooked always wash under cold water after draining.

·         Noodles are always stir-fried in a very hot wok and not for very long. Ensure the wok does not have a heavy base.

 

Method

·         In a wok (kadhai) 3 tbsp of vegetable oil, add dried chilies once the oil is smoking. Now add the onions and stir fry till it turns light brown. Add the garlic paste and stir-fry for about 30 seconds.

·         Add cabbage and stir-fry till it changes its colour and starts to brown slightly from the edges. Now to this add the carrots, bean sprouts, and broccoli and stir fry for about 2 minutes on a high flame.

·         To the vegetable mix add the bell peppers, curry powder, chilly sauce and stir fry for about a minute. Add salt to taste. Keep in mind that the noodles are boiled with salt and there is soy sauce being added to the dish as well.

Stir-fried vegetables before adding the noodles

·         Add the soy sauce to the noodles in a separate bowl and mix well and add the noodles to the wok stir for about 30 seconds. Switch of the flame and stir in the noodles well into the vegetables.