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16 July 2015

Singapore Noodles

Serves: 2
Time: 15 mins
Singapore Noodles
Last week when I was trying to decide what to make next for this blog I asked my mum what she fancied for dinner, her and a colleague had been discussing zucchini pasta and lentils, so she suggested those and I came up with what is now the most popular recipe on my blog, you can find it here. Today she bought home some ingredients for me to cook with and for those of you have ever seen ready steady cook - it was kind of like that, she had some rice noodles, tofu, veggies and a few other things and told me to be creative, so I started thinking about possible dishes I could make and I thought about how much I used to love Singapore noodles.
Singapore Noodles
Whilst not actually from singapore, this cantonese dish of curried spicy rice noodles is served in most chinese take away restaurants and is incredibly delicious. The last time I ordered veggie Singapore noodles they were so spicy that they almost blew my head off and the spice was all I could taste. Whilst this version is spicy, it is also fragrant and fresh, having great depth of flavour created through the spices and curry paste - making it an easy, delicious and healthy weekday meal! I adapted my recipe from the Guardians article on 'how to make perfect Singapore noodles' - the quantities listed didn't create the perfect flavours for me so I've used different amounts than they recommend & I've also veganized the dish with tofu, instead of the usual chicken, prawns & egg. One thing I have learnt about asian cooking is to never boil rice noodles - they're best cooked by soaking in boiling water, then combining in a pan with the sauce to fully tenderize.
Singapore Noodles
I'm also pleased to announce that I'm now on facebook! Next Sunday my blog will be two years old so I thought it was about time I made a fb page for my blog! All the links to my social media are at the top of the page, so if you have any questions/queries don't hesitate to contact me via twitter, facebook or email and I'll get back to you asap. You can now also follow me on bloglovin; after getting some page views from blog lovin' I was surprised to find out that someone had already added my blog to site, so who ever that was, thank you! I've also been busy designing a new logo for my blog - so I hope you all like it!

You'll need:

  • Wok/frying pan
  • Chopping board
  • Knife
  • Bowl to soak noodles in
  • Small jug/bowl
  • Fine grater

Ingredients:

  • 3.5 tsp medium curry powder
  • 3 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp turmeric
  • 3 tbsp water
  • 2 cloves garlic
  • 1 inch piece ginger, peeled
  • 1/2 medium heat red chili
  • 1 tbsp sesame oil
  • 3 spring onions
  • 1 red bell pepper
  • 1/2 head broccoli
  • 2 handfuls green beans
  • 3 tbsp chopped fresh coriander
  • 300g rice vermicelli noodles
  • 1/2 block firm tofu

Method:

  1. Soak the noodles in a bowl of boiling water for 5-10 minutes, until soft.
  2. Chop the tofu into cubes and pan fry until browned, then tip onto a plate until ready to use.
  3. Meanwhile, combine the curry powder, rice vinegar, soy sauce, turmeric & water.
  4. Then finely chop the garlic, grate the ginger and prep the veg.
  5. Heat a tbsp of sesame oil in the pan and add the ginger, chili, garlic and spring onion, fry for a minute or so, then add the veg with half the sauce and fry for a couple of minutes. Next, add the rice, tofu & the rest of the sauce and toss together, cook for a couple of minutes until warmed through. Serve up with some fresh coriander and enjoy! 
Cassidy xx