Vegetable Singapore Noodles
Prep Time
Cooking Mode
8 oz rice-stick vermicelli noodles
2 tsp Compliments Toasted Sesame Oil
1 tbsp water
1 tbsp Compliments Soy Sauce
2 tsp granulated sugar
1 ½ tsp salt, divided
½ tsp white pepper or freshly ground pepper
5 tsp Madras curry powder or medium curry powder
⅓ cup Compliments Vegetable Oil, divided
1 small onion, thinly sliced
1 sweet bell pepper, thinly sliced
1 ¼ cups sugar snap peas or snow peas, cut into thin strips
2 cloves garlic, minced
1 pkg Compliments Organic Shiitake Mushrooms, sliced
3 green onions, thinly sliced on a bias
8 oz rice-stick vermicelli noodles
2 tsp Compliments Toasted Sesame Oil
1 tbsp water
1 tbsp Compliments Soy Sauce
2 tsp granulated sugar
1 ½ tsp salt, divided
½ tsp white pepper or freshly ground pepper
5 tsp Madras curry powder or medium curry powder
⅓ cup Compliments Vegetable Oil, divided
1 small onion, thinly sliced
1 sweet bell pepper, thinly sliced
1 ¼ cups sugar snap peas or snow peas, cut into thin strips
2 cloves garlic, minced
1 pkg Compliments Organic Shiitake Mushrooms, sliced
3 green onions, thinly sliced on a bias
Directions
1Prepare noodles following package instructions. Drain and transfer to a baking sheet tossed with the sesame oil.
2In a small bowl, combine the water, soy sauce, sugar, 1 tsp of the salt and pepper until sugar is dissolved.
3Heat a wok or large skillet over medium-high heat. Add 1 tbsp of the oil; add onions and cook, stirring for 1 minute. Add peppers, sugar snap peas, ¼ tsp of the remaining salt and cook, stirring until vegetables are tender-crisp, 1 minute. Remove to a plate.
4Repeat with 1 tbsp of the remaining oil, mushrooms, green onions and ¼ tsp of the remaining salt, and cook, stirring until tender, 2 to 3 minutes. Remove and place on the same plate.
5Reduce heat to medium-low; add the remaining 4 tbsp oil until just hot. Add garlic then the curry powder and cook, stirring until fragrant, 20 to 30 seconds. Add reserved noodles and cook, turning until well coated in the curry powder.
6Add the reserved vegetables, tossing well. Drizzle in the soy sauce mixture, carefully tossing to coat.
Tips
1
Use any combination of veggies from carrots, cabbage, zucchini, broccoli, snow peas or bean sprouts.
Disclaimer
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Personal Note
Personal Note
