When I was a kid, eating out usually meant a trip to Udipi restaurants for some idli-dosa or the north Indian places for chana-bhatura or a paneer dish. On occasion, if one wanted to eat something exotic, it was to a Chinese restaurant for hakka noodles, gobi manchurian and spring rolls. So when I first went to a Chinese restaurant in the US, I was left highly disappointed. It was nothing like what I knew Chinese food to be. Turns out what I had been eating all along was Chinese food adapted to an Indian palate and aptly called Indo-Chinese! So every time we had Chinese take-out, I would douse the dish in plenty of soy sauce and chili paste to try and replicate the flavor I was used to. Then I tasted Singapore noodles in a small restaurant in Maine and my eyes lit up. Bearing a resemblance to my beloved Hakka noodles, this could quite easily become my favorite.
Much later, I found out that these rice noodles with a generous amount of curry powder called Singapore Curry Noodles did not originate in Singapore. Just like the Hakka noodles in India, these were a creation of the Chinese restaurants in the US. The signature ingredient being the spice mix called curry powder that tastes like a cross between garam masala and sambar powder. And although one could try and make it at home, picking up a small bottle at the store seems far more efficient.
My version of this noodle dish is somewhat heavy on the vegetables and although I sometimes add some scrambled eggs and/or tofu, I skipped both this time….only because I was feeling a bit lazy to add an extra step. Which is fine since it makes the dish completely vegan. I would recommend adding some seasoned pan-fried tofu to make it a complete meal.
The rice noodles used in this dish are quite easy to find and come in both a finer and thicker version. I used this brand that I found in my Asian store. The preparation methods seem to vary depending on the brand. Some ask for the noodles be soaked in hot water for a minute or two and some for it to be blanched in boiling water. I followed the directions for stir-frys on the package for this brand and it called for cooking them for seven minutes and then rinsing them in cold water. It worked like a charm and I got noodles that didn’t end up in a sticky gloop.
It helps to have all the prep-work done before you start the stir-fry because you want the vegetables to remain slightly crisp at the end of the cooking. Traditionally, the dish has some pork and shrimp and since that is missing in my version, I add extra vegetables. A perfect dish for the coming months when the temperatures will slowly drop and one will crave something warm and spicy!
Vegan Singapre Curry Noodles
Ingredients
- 4 cups cooked rice noodles
- 1/2 cup onions, sliced
- 3/4 cup bell peppers, sliced
- 1 1/2 cups cabbage, shredded
- 1 cup carrots, cut into thin sticks
- 1 cup snow peas, cut into large pieces
- 1/4 cup scallions (green onions), chopped at an angle
- 1/4 cup cilantro, chopped
- 1 1/2 tsp ginger, grated
- 2 cloves garlic, finely chopped
- 1/2 tsp green chilllies (paste or finely chopped)
- 2 tbsp oil
- To mixed into a sauce:
- 4-5 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp mirin (optional)
- 1 tsp palm sugar, jaggery or regular sugar
- 1 tsp white pepper powder
- 3-4 tbsp curry powder
- 1/8 cup vegetable stock or water
Instructions
Cook the noodles according to the package directions for stir-fry. Rinse in cold water, drain and keep aside in a colander.
Prep all the vegetables and keep them ready. Mix the sauce ingredients and keep aside.
Add oil to a hot wok and spread around. Add the ginger, garlic and onions and toss for about 30 seconds. Add the green chillies and bell peppers followed by the cabbage and stir for a minute. Then add the carrots and snow peas and stir.
Pour the sauce, stir and add the rice noodles. Mix well with a pair of tongs, moving everything around continuously.
Add more soya sauce or salt if needed. Mix in the chopped cilantro and scallions, leavng a bit aside to garnish.
Serve with lemon wedges and some Sriracha sauce for added spice.
