Curried Singapore-Style Noodles
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Curried Singapore-Style Noodles
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 16 minutes
Prep Time:
 31 minutes
Cook Method:
 stove top
Cook Temp:
 high
Directions:
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Singapore-style noodles were popularized by Chinese restaurant cooks, who generally prepare the dish using rice vermicelli. Recipe may be halved.

Base Recipe
3/4 lb. angel hair pasta
1 T bsp. sesame oil
1 cup low-sodium vegetable broth
1/4 cup low-sodium soy sauce
2 T bsp. light brown sugar
2 T bsp. rice wine vinegar
1 T bsp. vegetable oil
2 medium leeks, white parts only, sliced into thin rings
1 cup julienne-cut carrots
1 red bell pepper, thinly sliced
1 medium zucchini, sliced into matchsticks
4 scallions, chopped
1 T bsp. minced garlic
2 T bsp. minced fresh ginger
1 T bsp. mild curry powder
2 tsp. Asian-style hot chili sauce (available in the International aisle)

Optional Choices
2 tsp. vegetable oil
2 (8-oz.) pkg. super-firm tofu cubes, drained and patted dry
1 lb. large shrimp (41 to 50 count), peeled, deveined, and tails removed
1 lb. Taste of Inspirations® Chicken Tenders, cut into bite-size pieces

1. In a large pot, bring 1 gallon very hot tap water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add pasta. Stir pasta well and cook 4 to 5 minutes, stirring once or twice, until just tender, or al dente. Drain and return noodles to pot, toss with sesame oil, and set aside.
2. Prepare cooking sauce. In a small bowl, stir together vegetable broth, soy sauce, brown sugar, and vinegar. Set aside.
3. In a large nonstick skillet or wok, heat 1 tbsp. vegetable
oil over high heat. When oil is very hot, add leeks, carrots, bell pepper, and zucchini and cook, tossing constantly, for 4 minutes.
4. Add scallions, garlic, ginger, curry powder, and hot chili sauce to vegetables and cook, tossing constantly, for 1 minute, or
until spices are evenly distributed and have begun to release their aromas.
5. Pour hot vegetables over noodles. Stir well to combine.
6. Prepare optional tofu, shrimp, or chicken. To prepare tofu, heat vegetable oil in a large skillet over high heat, add tofu cubes, and cook, tossing, until cubes begin to turn lightly golden, about 4 minutes. Add to noodles. To prepare shrimp, heat vegetable oil in a large skillet over high heat, add shrimp, and cook, tossing constantly, until pink all over, 1 to 2 minutes. Add to noodles. To prepare chicken, heat vegetable oil in a large skillet over high heat, add chicken tenders, and cook, tossing constantly, until cooked through, about 5 to 8 minutes. Add to noodles.
7. Add reserved cooking sauce to noodles and stir to coat all ingredients thoroughly. Move pot to stove top and heat over medium-high heat until mixture begins to bubble and is heated through, 2 to 3 minutes. Serve immediately. May be kept, refrigerated, for up to three days.

Notes:

Nutritional value is based on the vegetarian version of this recipe.

Recipe courtesy of Hannaford fresh Magazine March/April 09.
3/4 lb Angel hair pasta, dry, package
1 Tbs Sesame oil
1 cup Low sodium vegetable broth
1/4 cup Low sodium soy sauce
2 Tbs Light brown sugar
2 Tbs Rice vinegar
3 Tbs Vegetable oil
2 ea Leeks, trimmed, washed, white parts only, thinly sliced
1 cup Fresh carrots julienne cut
1 ea Medium red bell pepper, seeded and thinly sliced
1 ea Medium zucchini, sliced into matchsticks
4 ea Scallions, chopped
1 Tbs Minced garlic
2 Tbs Minced fresh ginger
1 Tbs Curry powder
2 tsp Asian-style hot chili sauce
8 oz Tofu, soft, drained and cut into 1" cubes


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