Singapore Noodles are one of our family favorite dish. It’s fresh, light, full of color and flavors. When you crave for lots of vegetables with some spices this is the dish to try.
Angel Hair Singapore Noodles
Course: MainCuisine: Asian, ItalianServings
3
servingsPrep time
15
minutesCooking time
10
minutesINGREDIENTS
1/2 lb Angel hair spaghetti
1 tbsp curry powder
1/2 tsp turmeric
1 tbsp ginger
1 tbsp crushed garlic
1 tsp red chili flakes
1 onion, thinly sliced
1 medium red capsicum, thinly sliced
1 medium carrot, julienned
1 cup shredded napa cabbage
1/2 cup bean sprouts
1/2 cup snow peas (sliced thinly)
cilantro, garnish
scallions, garnish
—Curry Sauce—
1 tbsp curry powder
2 tbsp soy sauce
1/2 tsp sugar
2 tbsp rice wine vinegar
1 tsp sriracha(optional)
1/4 tsp white pepper powder
2 -3 tbsp reserved pasta water
Whisk all the ingredients and keep it aside.
INSTRUCTIONS
- Boil angel hair spaghetti as per box direction and reserve pasta water. Drain and rinse.
- In a large wok, add oil and set the heat to medium and fry 1 tbsp curry powder & turmeric powder for about 30 seconds. Then add in red chili flakes, ginger, garlic and onion and fry until aromatic. Then add in all the veggies. Cook veggies for 3-4 minutes. Don’t overcook them.
- Add pasta and curry sauce to the veggies mixture and and mix well. Cook for 2 minutes.
- Adjust the salt/seasoning according to your taste. Stir in green onions, bean sprouts and cilantro, then remove from heat and serve it with chili oil & enjoy.
Notes
- You can easily add tofu, chicken or shrimp with noodles. Just stir fry them separately with curry powder and soy sauce and add them to the noodles.
