Singapore Street Noodles
A little bit of spicy and a little bit of sweet, makes this dish a weeknight winner!
Print
Pin
equipment
ingredients
Noodles
- 8 ounces thin rice noodles
- 1 tablespoon sesame oil
- 2 bell peppers thinly sliced
- 2 shallots thinly sliced
- 1 large onion cut into thin strips
- 1/2 cup carrots shredded
- 1 tbsp fresh ginger roughly chopped
- 4 cloves garlic roughly chopped
- sliced scallions for topping
Sauce
- 1 cup low sodium chicken or vegetable broth
- 1/4 cup low sodium soy sauce
- 2 tsp curry powder
- 1/2 tsp turmeric
- 3 tablespoons mirin
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger I used a ginger paste
- 1 Tbsp Sriracha
Slurry
- 1/2 tsp cornstarch
- 2 tsp water
instructions
- In a small bowl, whisk together ingredients for the sauce. Set aside.
- In a separate small bowl, whisk together ingredients for the slurry. Set aside.
- Bring a pot of water to a boil and cook noodles according to the directions on the package. Drain and remove from heat. Set aside.
- Heat sesame oil in a wok or nonstick skillet over medium-high heat. Once the oil is shimmering, add peppers, shallots, onion, and carrots. Cook the vegetables, stirring occasionally, until softened, about 8 minutes.
- Stir in ginger and garlic, cooking for another minute or 2 until fragrant.
- Push the vegetables over to the side and add the sauce and slurry to the empty side. Cook until the sauce is thickened, about 2 minutes, then stir in vegetables.
- Stir in noodles and toss until the whole mixture is coated evenly.
- Taste and season with salt and pepper as desired. Garnish with sliced scallions and serve immediately.