Singapore street noodles
A very famous dish typically available at Asian fusion restaurants is Singapore street noodles. It is made with very fine rice noodles a.k.a gluten-free and is loaded with all good veggies and very spicy. It usually comes topped with fresh slices of jalapeños to good measure.
Servings: 8
Equipment
- Wok
Ingredients
- 8 oz Brown rice noodles - extra fine Annie chun brand Maifun**
- 2 cups Cabbage finely shredded
- 1 cup mixed veggies tricolor pepper, mushrooms, broccoli
- 1 Onion sliced
- 1 Jalapeno or hot pepper sliced
- 3 pods Garlic sliced
- 1 cup Tofu extra firm air fried
- 5 stalks Green onions sliced
- 2 tbsps Cilantro leaves finely chopped
- 1 tbsp Singapore seasoning or hot curry powder Penzeys brand**
- 1 tsp Hot chilly powder optional
- 1 tsp Turmeric powder
- 4 tbsps Sesame oil
Instructions
- Cook the noodles as per packet instructions, run cold water to completely cool down; drizzle sesame oil, toss and set aside
- Heat a large wok, add the sesame oil and bring to high heat
- Keep adding the veggies one by one in the order mentioned and stir-fry at high heat for 2-3 minutes - sliced onions first, garlic, jalapeño, tricolor peppers, mushrooms, cabbage
- Add the rice noodles; add the seasoning powders and salt and toss well to coat the entire noodles with spices
- Add the fried tofu and toss until vegetables are well combined
- Sprinkle chopped cilantro and green onions
- Sprinkle some spicy seasoning on top and serve!