Singapore Noodles

15 min prep

12 min cooking

Serves 4

Difficulty 1/5

This fragrant noodle dish with curry, ginger and garlic is loaded with flavour, yet simple to put together, and made with ingredients you likely have on hand. Vary the vegetables with what you have in the crisper or the freezer and vary the spice level to your taste with mild, medium or hot curry powder. Add some pan-fried ground beef or beef strips to make it a meal if you like or serve as a side to beef satay or your favourite steak.

1. Soak or cook noodles according to package directions. Drain and set aside. 2. Meanwhile, heat oil over medium-high heat in a large skillet. Cook onions and carrot, stirring, for about 5 minutes or until carrots start to soften. Add garlic, red pepper, gingerroot and curry powder; cook stirring, for 2 minutes or until fragrant. 3. Stir in ½ cup (125 mL) broth, soy sauce, sambal oelek, sugar, and peas; bring to a boil. Add noodles; lift and stir gently using two spatulas or tongs, until noodles are hot and well coated, adding a little more broth or hot water, as necessary to moisten. Season with more sambal oelek to taste, as desired.

Singapore Noodles

Ingredients

Directions