Singapore Curry Noddles

This week is all International flavors, first stop was Indonesian, second is S'pore. We both loves South Asian flavors, it has so variety of spices and no cheese at all and above all its very healthy. You guys must be wondering that why do I explore so much, that it has reasons, we both are fuddies. Before kids, we didn't mind to travel one or two hours for good food, after kids its not possible so I try to do that home. I cook only three days Indian food , if I serve Indian on 4th day, all 3 of my family members will make face saying we already had our share of Indian food this week , why today? so for the rest of the week its international cooking and thats the reason my blog has all kinds of world cuisines dishes there.

I just love this dish, we used to get it in our favorite Chinese restaurant, Its not spicy but the curry flavor in it has some kick and all those crunchy vegetables in it are delicious. You can add your choice of vegetables and protein, here I add vegetarian beef product which I got it from my south Asian store. You can fried tofu which is easily available in Asian store. I use ready made curry powder for this but if you don't have it mix cumin and coriander powder with turmeric powder. But try to get your hands on curry powder , which has all the spices in it and gives nice kick. Now this name suggest Singapore, but its origin is in Hong Kong , where chefs made this. You can find this in Singapore but under  the name of Sin Chew Bee Hoon , as per wiki. so lets get cooking.

Ingredients :

1 8-oz. pkg. rice vermicelli - if you don't find this use WW thin spaghetti

¾ cup low-sodium vegetable broth

3 Tbs. low-sodium soy sauce

1 tsp. rice wine vinegar

few dashes of Sriracha sauce

2 Tbs. oil

1/2 package vegetarian Beef ( separate and washed under water)

1 carrot, thinly slices

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 onion, thinly sliced

1 cup  thinly sliced napa cabbage or regular cabbage

1/4 zucchini thinly sliced

2 cloves garlic, thinly sliced

few thinly sliced ginger

1 or 2 thinly sliced green chili

2 Tbs. curry powder

Method:

Cut everything and get ready

Soak rice noodles in hot water 15 minutes, or until softened. Drain, and set aside. Make sure you don't over soak it , go as per package instructions otherwise your dish will ruin.

Whisk together broth, soy sauce, vinegar, sriracha ,  curry powder in bowl. Set aside.

Heat a wok over high heat. Add oil in it.
Add ginger, garlic and chili and cook till nice aroma comes. then add all vegetables and gluten product and cook for 2 minutes. Don't over cook the vegetables , need crunch in it , not mushy.
Add the curry mixture and noodles and mix thoroughly.
Stir fry till noodles absorbs all the flavors of curry powder for 1-2 minutes.

Remove from heat and serve with coriander leaves, sprouts and lime wedges. I just had it plain cause we were hungry.
Remember , all brands curry powder has different spices so first taste it and then add it in your dish.
If you can, eat this next day, it taste better next day with all the flavors go inside the dish.

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