Stir Fried Singapore Noodles with Garlic Ginger Sauce

Stir fried Singapore Noodles with veggies on a plate and a fork.

True confession: I think I’ve been living the life of 13-year-old for the last, um, 17 days.

If I had to guess the average time that I’ve been waking up over this beautiful time called winter break, I’d say 10am. Which pushes back my average lunchtime to 3pm and dinnertime to 9pm. And then, naturally, after a semi-lazy workout and a nice hot chocolate and a few chapters of reading in my favorite books, bedtime clocks in around 1am. Being that during my normal days, I more or less collapse into bed and read about one half of one word before I can’t stay awake any more… I sort of love this off schedule. It’s one of the awful but wonderful perks of getting two weeks off from teaching – this pajamas-for-days deal where I operate at 4 hours behind the rest of my world.

How to Make Our Singapore Noodles (1 MIN 8 SEC):

Peppers in a clear bowl.

Then this happened —> the weather decided to cooperate with my agenda and it canceled school. IT CANCELED SCHOOL. Right at the time when I was supposed to go back to work. The combined temps and windchills that are currently making it feel like literally -50 degrees (no, seriously) in this frozen land have gone and given me permission to stay at home in my hoodies and slippers, eating lunch at 3pm for another – count em – two days. Don’t mind if I do.

And then, I hate to even talk about it, but that horrible, cold, dark day will arrive tomorrow and I will have to wake up to reality. Like setting my alarm and folding up my sweatpants and wooly socks and digging my heels outta the depths of the closet and ohmygosh noooo. It’s like slowly ripping a band-aid off. Painful, owchie, wahhh.

Stir fried Singapore Noodles in a pan with tongs.

Which is why I’m about to drown my sorrows in a pot-load of Stir Fried Singapore Noodles with a nice soaking of Garlic Ginger Sauce. Pot-load? Hmm. Going with it.

Stir fried Singapore Noodles in a pan with tongs.

And pot-load this is indeed.

Rice Noodles? They’re delicious. Also, if I may get technical, they can be a total pain in the booty if you don’t cook them correctly. It took me a few tries and a lot of youtubing to get them to cooperate with me. Basically what you need to know is this: don’t boil them. Just soak them in cold water, nice and gentle. They’ll get just a little bit soft, soft enough to add to the gorgeous fresh stir fry veggies and yet still firm enough to move freely and not turn into one giant white sticky noodle blob monster. Trust me, that exists.

I also found that adding the ginger garlic sauce ♥ off the heat was a good thing. If you add it in the pan, the noodles get all “gimme gimme gimme” and they soak up every last drop of sauce which creates the aforementioned white sticky noodle blob monster problem. No good. So add the sauce after the stir frying, off the heat, and stir stir stir. Or toss toss toss. Or swirl swirl swirl.

Stir fried noodles on a plate.

It’s fresh, light, full of color and flavor. Now eat eat eat.

Stir Fried Singapore Noodles with Garlic Ginger Sauce


  • Author: Pinch of Yum
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 4

Description

These stir fried Singapore Noodles are soaked in a garlic ginger sauce and tossed with bright, fresh veggies. Simple, fresh, yum.


Ingredients

For the Stir Fry

  • 4 ounces thin rice noodles
  • 1 tablespoon oil
  • 2 bell peppers, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup bean sprouts
  • 1 teaspoon curry powder
  • 1 cup sliced shiitake mushrooms
  • 1 cup frozen peas
  • sliced scallions for topping

For the Sauce

  • 1 cup low sodium chicken broth (vegetable broth for vegan/vegetarian)
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons mirin
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger (I used a ginger paste)
  • 1/2 teaspoon sambal oelek (adds spiciness – more to taste)

Instructions

  1. Soak the rice noodles in a large bowl of cold water. Wash and cut all the vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
  2. Heat the oil in a large skillet over high heat. Add the peppers, shallots, and bean sprouts, and curry powder; stir fry for 3-5 minutes. Add the mushrooms and the peas; stir fry for 2 minutes. The vegetables should be bright and tender-crisp.
  3. Drain the water from the rice noodles and add the noodles to the pan with the vegetables. Add a little splash of sauce – about 2-3 tablespoons – and stir fry, moving the noodles around in the pan continuously so they don’t stick together in one big lump – they should move freely and easily. After a few minutes of stir frying, remove the pan from heat.
  4. Once off the heat, add the sauce in small increments, tossing/stirring the noodles in between each addition, until the desired “sauciness” level is reached. The goal is for the sauce to thicken slightly when combined with the other ingredients and cling to the noodles instead of soaking into the noodles. Top with scallions and more sauce. I LOVE SAUCE.

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