Singapore Rice Noodles
Hey there! I’m quickly popping in here to share a super delicious weeknight dinner or make ahead lunch recipe – Singapore Rice Noodles. I made this meal a couple of weeks ago as our packed lunch item for the week. I was feeling so smart and organized until I ended up eating half of the noodles immediately after cooking them and finished the rest off later that day – oh well, back to mid-day salads.
This recipe is extremely adaptable to whatever quick cooking vegetables you have on hand from zucchini to summer squash, asparagus, cauliflower, or bok choy. If you have leftover chicken in the fridge simply shred the meat and replace the cubed tofu. The noodles are good warm or at room temperature.
Singapore Rice Noodles slightly adapted from
serves 4 to 6
7 ounces thin rice noodles
4 tablespoons peanut oil
2 tablespoons toasted sesame oil
1 medium yellow onion, thinly sliced
½ cup finely chopped broccoli
½ cup chopped green beans (½-inch pieces)
½ cup fresh or frozen peas
7 ounces firm tofu, cut into ½-inch pieces
1 teaspoon madras curry powder, or more to taste
1 large egg
¼ cup tamari
2 scallions, thinly sliced
¼ cup chopped fresh cilantro
Salt, if desired
1. Soak the rice noodles in hot water for 10 minutes or according to the package instructions.
2. Meanwhile, heat a wok or large skillet over medium-high heat and add 1 tablespoon each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl.
3. Add the broccoli, green beans, peas, tofu, and another tablespoon of peanut oil to the pan. Sauté over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion.
4. Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder, and 2 tablespoons water to the pan and stir to combine.
5. Make a hole in the middle of the noodles, add the remaining 1 tablespoon peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.
6. Add the tamari, scallions, and cilantro and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.