Singapore-Style Rice Noodles

One of the blogs I enjoy reading regularly is written by Joanne who also contributes to Marcus Samuelsson's blog. She posted a recipe for Singapore Style Noodles and I had to give it a try because Tom has actually been asking me to make him some 'spicy noodles with vegetables'. So to find the recipe, please Click Here. Also click on Joanne's name to visit her site, she is hilarious and makes delicious food.


For this you will need some kind of noodle that you like, I prefer Somen. Onion, cooking oil that can cook at a high temperature (I use rice bran oil), curry powder (or whatever spice blend you like), green pepper, red pepper, cabbage, garlic, green onion, broth, mirin, soy sauce and brown sugar. A lot of ingredients, but this is super easy. Get some water on to boil and lets start prepping!


Chop your peppers. I scored pre chopped green peppers on Manager's special at my grocery store, so I didn't have to worry about those.


Slice the onion.


Chop the cabbage. I used bok choy and I didn't use much because Tom was a little scared of it.


Chop the green onion.


Measure your curry powder. Remember that most important part to a successful stir fry is have everything ready before you start to cook.


Prepare the broth mixture and mince your garlic.


Get everything prepped at the stove so you are not running around.


Drop the noodles and let them cook. Somen noodles only need about 3 minutes.


Bail them out and lets get stir frying!


Get the oil nice and hot and drop in the peppers and onions. The key here is to stir or it will burn. Cook these for 3-4 minutes or until they are soft.


Stir in the curry, garlic, and cabbage. Cook this for about a minute.


Stir in the broth and the noodles and let those cook for about 2 minutes, then stir in the green onion and you are ready to eat.


The spice blend I used was HOT as heck for me, Tom said he could taste the spice but it was not hot. But he said he would definitely eat this again, woo! Thanks for the inspiration Joanne!