Vegetable Singapore Noodles

Instructions

1. 1

   Prepare Noodles and Sauce

   • Cook the rice vermicelli according to package directions, usually by soaking in hot water for 5-7 minutes. Be careful not to overcook them.
   • Drain the noodles thoroughly in a colander and rinse with cold water to stop the cooking process and remove excess starch. This prevents them from becoming mushy.
   • Toss the drained noodles with 1 teaspoon of vegetable oil to prevent them from sticking together. Set aside.
   • In a small bowl, whisk together the light soy sauce, rice vinegar, Madras curry powder, turmeric powder, sugar, salt, and black pepper to create the sauce. Set aside.
2. 2

   Stir-fry Aromatics and Vegetables

   • Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
   • Add the minced garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
   • Add the sliced onions and the white parts of the spring onions. Sauté for 1-2 minutes until the onions soften and become translucent.
   • Toss in the julienned carrots and mixed bell peppers. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be crisp-tender.
   • Add the shredded cabbage and cook for another minute, tossing continuously. The goal is to wilt it slightly while keeping it crunchy.
3. 3

   Combine and Finish

   • Add the prepared noodles to the wok with the vegetables.
   • Pour the sauce mixture over everything. Using two spatulas or tongs, toss everything together quickly for 2-3 minutes, ensuring the noodles and vegetables are evenly coated.
   • Drizzle the sesame oil over the noodles and add the green parts of the spring onions. Give it one final toss to combine.
   • Turn off the heat. Garnish with toasted sesame seeds before serving.
4. 4

   Serve Immediately

   • Transfer the Vegetable Singapore Noodles to a serving platter. This dish is best enjoyed hot and fresh from the wok.