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Spicy Singapore Noodles

Heart.Foods's picture
These spicy singapore noodles are vegetarian and made with tofu and rice vermicelli. Cooked with a sauce mix of soy sauce, vegetable stock, sesame oil and rice wine, the singapore noodles are spiced with curry powder, hot chili paste, and garlic and tossed with vegetables like sweet red peppers, leeks, and green onions.
Ingredients
  Rice vermicelli/Angel hair / spaghettini pasta 250 Gram (0.5 Pound, Thin)
  Homemade vegetable stock/Water 75 Milliliter (1/3 Cup)
  Soy sauce 25 Milliliter (2 Tablespoon)
  Granulated sugar 1 Tablespoon (15 Milliliter)
  Sesame oil 15 Milliliter (1 Tablespoon)
  Rice wine 15 Milliliter (1 Tablespoon)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Tofu 125 Gram (0.25 Pound)
  Garlic 2 Clove (10 gm), finely chopped
  Chopped ginger root 1 Tablespoon (15 Milliliter, Fresh)
  Green onions 3 , finely chopped
  Curry powder 1 Tablespoon (15 Milliliter)
  Chili paste 1⁄2 Teaspoon (2 Milliliter, Hot)
  Leeks 2 , trimmed and thinly sliced
  Carrot 1 , grated
  Sweet red pepper 1 , thinly sliced
  Bean sprouts 125 Gram (0.25 Pound)
Directions

Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
Drain well.
(If you are using regular pasta, cook in pot of boiling water until tender.) In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
Heat vegetable oil in large non-stick wok or deep skillet on medium-high heat.
Rinse tofu and pat dry.
Stir-fry for a few minutes until slightly browned.
Remove and reserve.
Add garlic, ginger and green onions to wok.
Cook for 30 seconds.
Add curry powder and chili paste and cook for 10 to 20 seconds longer.
Add leeks, carrot and red pepper.
Cook until barely wilted.
Add bean sprouts and reserved sauce and bring to boil.
Add tofu and noodles and cook together until hot and well combined.
Taste and adjust seasonings if necessary.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
6

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