Back in the day, I used to eat a LOT of Singapore Noodles!
Back when I lived in Montreal, I used to work as a Stage Manager in live theatre, so every Thursday night, I would call in the order from the lighting booth and then after the show, we would swing by the Kam Shing restaurant on Cote des Neiges Blvd to pick up a big order of Singapore Noodles and General Tso Chicken.
Those were the days! I could still eat shrimp back then. In fact, it was while eating those noodles every week that I started to notice “the trouble”. I always dread the thought that I may have over eaten shrimp to the point of being allergic!!
Oh well……so now I make my own, without the shrimp of course!
Feel free to add shrimp if they are no trouble to you. Or substitute with chicken or tofu or like in this particular version, there is nothing at all!
Firstly, you will need:
- 1 pack thin rice stick noodles (rice vermicelli)
Then, thinly slice up:
- 1 red or green bell pepper ( or half of each)
- 1 medium onion
- 1 carrot into match stick size bits
- 2 cups Napa cabbage
- 3 teaspoons minced ginger
- 1 cup of mung bean sprouts ( but I didn’t use any)
- 2 green onions
Then for the sauce mix together:
- 1/4 cup water or broth
- 1 teaspoon brown sugar ( or favorite sweetener)
- 1/2 teaspoon salt ( or 1 tsp soy sauce )
- 1 1/2 tablespoons curry powder, or to taste
Start by boiling some water for you noodles, either in a pot or a kettle. When the water boils, turn it off and add the noodles or pour boiling water over noodles in a bowl, stir to soften them.
Then in a skillet or a wok, heat some oil then add, peppers, carrots and ginger.
Once they get a head start, add the cabbage and if using, bean sprouts. Add a bit of the sauce to help cook down the cabbage.
Drain the noodles and add to the skillet, toss into vegetables.
Add the remaining sauce and the green onions, toss quickly till noodles are completely coated.
Serve immediately. I garnished with some chopped cilantro and black sesame seeds.
Ah the memories!