Singapore Noodles

This has become one of our favourite stir fries lately, it just has wonderful flavour with curry, garlic, spring onion, spicy chilli, ginger and tamari; loads of crisp vegetables with green beans, red pepper, carrot, sweetheart cabbage and shiitake mushrooms and your protein coming from both chickpeas and a turmeric and toasted sesame oil tofu scramble all mixed in with rice vermicelli noodles. Yum!

I've based it on Felicity Cloake's recipe, featured in her Guardian article on How to make perfect Singapore Noodles. I opted to keep most of the vegetables the same but added some thinly sliced carrot and omitted the peas and water chestnuts; kept the flavourings the same and obviously had to completely change the protein aspects!

Here, I opted to add chickpeas as they go perfectly with curry flavours and swapped the egg with a scrambled tofu flavoured like in my egg fried rice (coincidentally, also based on a Felicity Cloake recipe!) For the 'egg', a soft tofu is scrambled with turmeric, toasted sesame oil and some salt and pepper. This is then tossed in at the end of stir frying. As a result you just get small specks of tofu egg throughout the stir fry, with some larger pieces, which I think is nice.

Recipe Notes

The "mystery" chilli I used :-)

♥ Original recipe called for a green bird's eye chilli, every time I have made this I've used a mystery yellow chilli and have found the heat level perfect. It came in a bag of mixed chillies and described as having a 'medium' heat. Bird's eye would be hotter than what I used, so just use what you can take! I also de-seeded mine.

♥ I had wanted to add Chinese cabbage but had trouble finding it so I used sweetheart cabbage, simply because I love the mild taste of it. Again, you can use any cabbage you like here.

♥ Any of the vegetables can be swapped with your favourites but try and keep the quantities the same.

♥ I love the subtle coconut flavour which comes from the coconut oil here but you can swap that with peanut oil if you prefer.

♥ Original recipe stated that this serves 2 but I would find that quite excessive! We get 3 comfortable servings out of this...but hey, if your starving, go for it!
♥ For gluten free, use tamari in place of soy sauce and a dry sherry in place of the Shaoxing Rice Wine which I understand is hardly ever gluten free. Please also double check your ingredients for things like the rice noodles and curry powder as your products may differ from mine. Also - Harvey's Bristol Cream Sherry is vegan as far as I know but you'll have to check any other brand. 

 Singapore Noodles

• 150g rice vermicelli noodles (dry weight)
• 1 Tbsp extra virgin unrefined coconut oil
• 2½ tsp mild curry powder
• 1 Tbsp finely chopped garlic, about 2 large cloves
• 1 Tbsp finely chopped fresh ginger
• 1 finely chopped chilli - see notes above 
• 2 spring onions, sliced thin on the diagonal, white and green parts
• ½ red pepper, sliced thin (about 100g)
• ½ carrot, sliced into matchsticks
• 100g fresh or frozen green beans
• 100g sweetheart cabbage, sliced (about 2 cups)
• 100g fresh shiitake mushrooms, sliced
• ½ cup/ 88g chickpeas, from a tin - drained and rinsed
• 3 Tbsp soy sauce (use tamari for gluten free version)
• 2 Tbsp Shaoxing rice wine (use dry sherry for gluten free *see recipe notes above)
• 1/8 tsp sugar
For the "egg":
• 100g soft tofu, not silken
• ½ tsp turmeric
• 2 tsp toasted sesame oil
• 1/8 tsp salt
• some freshly ground black pepper

As with all stir fries, you'll want to get everything chopped and measured and ready to go before you start cooking!

First, soften the noodles: bring a pot of water to the boil, add the rice noodles, cover then turn off the heat and let them sit for 2 minutes. Drain, rinse them with some hot water and set aside to drain. Give them a toss now and again to stop them sticking together.

Next, make the tofu scramble: Crumble the soft tofu into a dry frying pan and add the turmeric, sesame oil and salt and pepper. Turn the heat on to medium and fry, stirring the mixture until well mixed and heated throughout - about 5 minutes. Set aside.

Prep all the vegetables and seasoning's, measure out the chickpeas and mix together the tamari or soy sauce, rice wine and sugar.

To Cook: Heat the coconut oil in a large wok until very hot. Tip in the garlic, ginger, chilli, curry powder and spring onion and stir fry for about 30 seconds (the smell at this point is gorgeous!!)

Now add all the vegetables and chickpeas and stir fry until well mixed. After a couple of minutes I sometimes add a tablespoon or two of hot water if I find the curry powder sticking to the wok - it all depends on how much water comes out of the veg. 

When the veg has softened and in particular the cabbage is wilted, then add the tamari/soy sauce, rice wine and sugar. Give it a good stir then add the rice noodles. I like to turn the heat down to low at this point and stir fry until everything is well mixed and there is no more liquid. Now, stir in the tofu scramble until well distributed.

Serve immediately! This is really lovely with a light refreshing lager like Cobra, Tiger or Asahi :-)

 ♥

Nutritional Information: based on 1 serving out of 3

Calories: 386

Fat: 10.4g

Sat Fat: 4.9g

Protein: 12.7g

Fibre: 7.7g

Carbs: 59.6g

Sugar: 5.5g

Sodium: 1033mg

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