Spicy Singapore Noodles with Curry

  • 24 mins
  • 13 ingredients

Ingredients

  • 1/2 lb Chinese egg noodles or rice stick noodles
  • 1 onion, peeled and quartered, leaves separated
  • 1 inch piece of fresh ginger, minced
  • 1 hot Serrano chili pepper with seeds, minced
  • 2 carrots peeled and cut into thin strips
  • 1/2 lb of napa cabbage, broken into large pieces
  • 1 small can of water chestnuts,sliced.
  • 1/4 cup canola or peanut oil
  • 2 cloves garlic, minced
  • 4 scallions chopped
  • 2 tsp curry powder (for a recipe for authentic curry powder use our search engine)
  • 2 tbs soy sauce
  • 2 tsp hoisin sauce
This noodle dish delivers authentic Chinese flavors with a flavor spike using spicy curry powder. This is the real thing. Why go to the Chinese carry out..Here’s a hint if you get your Chinese food from at a restaurant or carry out that also serves American food, you are not getting the real thing!

 

  • Assemble all of you ingredients in advance as the cooking goes very quickly.
  • Cook noodles in boiling salted water following the package instructions.
  • Chop the onion, peel and dice the ginger and mince the chili.
  • Thinly slice the carrots and shred the greens.
  • Drain the noodles and toss in 1 tsp oil.
  • Heat a wok or large saute pan over high heat.
  • Add the garlic, onion, ginger and chili and stir fry for 2 to 3 minutes, stirring constantly.
  • Add the water chestnuts, and stir.
  • Add the vegetables and sprinkle with the curry powder.
  • Stir fry until the vegetables are somewhat softened but still crispy, about 3 minutes.
  • Add the noodles with soy sauce and hoisin sauce and stir fry for 1 to 2 minutes.

Note: You may use other vegetables of you choice..Baby corn, broccoli, green beans or radish.

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