Stir Fried Singapore Noodles with Garlic Ginger Sauce

Stir Fried Singapore Noodles with a garlic ginger soy sauce. fresh, simple, delish. | pinchofyum.com

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.

Stir Fried Singapore Noodles with a garlic ginger soy sauce. fresh, simple, delish. | pinchofyum.com

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 with a garlic ginger soy sauce. 250 calories of fresh delish. | pinchofyum.com

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 - fresh, simple, delish. | pinchofyum.com

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 Singapore Noodles with a garlic ginger soy sauce. 250 calories of fresh delish. | pinchofyum.com

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

4.8 from 13 reviews
Stir Fried Singapore Noodles with Garlic Ginger Sauce
Author: 
Serves: 4
 
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)
  • ¼ cup low sodium soy sauce
  • 3 tablespoons mirin
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger (I used a ginger paste)
  • ½ 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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Comments

  1. This looks delicious Lindsay.

    Hope everyone is keeping safe and warm, lots of photographs in the papers here.

  2. Going back is always the worst. I just tell myself that once I get there I will love my job again until I have to leave in the traffic… Oh well life of an adult

    Totally could go for these noodles; the vibrant sliced veggies and stirred egg noodles int hat sauce? i have to make double so I can have could pickings in the fridge!

  3. Mmmmm…just printed this off, can’t wait to try it! Is your school open today? Ours (Stillwater district) was called off today, too. The kids are loving it, and I love having them around, but it sure makes it hard to get off the holiday schedule and get back to work!! Stay warm, stay safe. And Happy Happy New Year to you, Lindsay & Bjork!

    • Thanks Brenda! We do have the day off today! I didn’t realize you guys were in Stillwater! I was thinking South Mpls for some reason. Stay warm and enjoy the day with the girls! :)

  4. Yum!! This is totally my kind of dinner. I cannot wait to make this. I actually have rice noodles in the pantry, but I’ve never cooked them before. Thanks for the tip on soaking them in cold water rather than boiling them!

    Stay warm and enjoy the extended vacation!!

  5. I loved reading this post Lindsay so well written! And I thought I was the only one “living 4 hours behind” haha I’ve been in sweat pants and eating lunch at 2 or 3 and going to bed around midnight. This dish looks delicious, I can’t wait to give it a try!

  6. I want this all day, every day.

  7. This sounds delicious!! Any idea what could be substituted for the mirin in the sauce? I’m not able to purchase that where I live (trust me, I’ve checked!)

    Thanks!

    • Hm, you know, it’s more a sauce texture thing than a flavor thing because it doesn’t have a super strong flavor. Just mildly sweet and it helps it stick to the noodles a bit. This is what the food and wine section of the Seattle Times says: “If you don’t have mirin, there are many common suggestions for substitutions. You can just use dry sherry or sweet marsala, for instance. Or you can dissolve a small amount of sugar in a little white wine or sherry, perhaps a 1/4 teaspoon of sugar to 1/4 cup wine wine.”

  8. This looks amazing, I could eat that whole pot.

  9. Oh. My. Goodness. This recipe looks amazing! With the freezing (it’s literally -13) temperatures here in Wisconsin, all I want is something warm and delicious, and this looks like exactly that! Thanks for sharing, can’t wait to try it…I just so happen to have some ginger in my fridge that is calling my name!

  10. This looks so delicious! I think I am going to try a paleo version with spaghetti squash. Also, I have sambal oelek and I love it! I just love the way it sounds when I say it, too (although chances are I’m saying it wrong).

    I am on the same schedule as you, and dreading going back to school next week!

  11. Beautiful dish with lots of fantastic flavors and color! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  12. I mean really, without getting too graphic here I just cannot stop drooling. Like, bad. To the point that we’re skipping my work for the morning and going to the store for the ingredients. WHOA.

  13. Love the bright colors in your pics! =) this looks super delicious!

  14. Oh man this recipe is great! I’ve been craving a good noodle recipe.

  15. Such a colourful, gorgeous dish and I’m totally in love with noodle dishes. They save me from dialling for fast food on the weekend! Pinned. Feeling that weather here too, with -50 C windchill temps. Stay warm!

  16. I learned the hard way too and have boiled many batches of rice noodles before finally coming to my senses to try something different haha!

  17. -50 C how do you do? Here in Italy it snow at only -4 C and I’m frost!! I don’t want to be there in Minnesota or in Canada. When I heard the news about the bad weather in TV and I heard that the schools were closed, I thought to you Lindsay!! And yes you do like me, when we have anything to do, the best thing is make food :-)

  18. Oh how I would love to sleep in until 10AM…and munch on these amazing noodles. One I can make happen, the other my early riser kids will not allow. ;)

  19. Lindsay, I’m right there with ya — waking up at 10 am and shifting my entire day’s schedule forward a few hours. It’s blissful! But the painful jump back into reality with alarm clocks and actual clothes and meetings and adults things… It isn’t going so well for me. I hope your day tomorrow goes much smoother — and a little bit warmer too!

    I love how easy rice noodles are to prepare; it almost makes me want to quit boiling regular pasta for good. Almost. But even more than that, I absolutely adore the bright colors from the veggies in your dish!! Gorgeous.

  20. I just can’t imagine it being that cold! Here in Perth Australia we’re set for a 100 degree + weekend!
    As for the noodles, I love these kinds of dishes … I got a bit fixated on making ‘mee goreng’, a noodley dish with all sorts of sauces and veggies, after a recent trip to Singapore, but decided that you can vary the ingredients quite a lot according to what you have in the fridge and it’s still delicious. I’ll have to try this recipe … I like the idea of adding some curry powder!

  21. This looks wonderful!

    I hope the return to school shock ends quickly!

  22. Totally ready to make my own potload! I seriously can’t even imagine -50 degrees though. That’s INSANE. Meanwhile, over here in California we are having literally no rain. Tell the storm to come this way! Not the snow though.

  23. If only the U abided by MN school cancellation days, I’d be right there with you in my PJ’s until the middle of the afternoon! These noodles are filled with all of my favorite flavors and your tips for cooking rice noodles are so helpful! I am definitely Pinning these so that I remember to make them! Good luck going back to school tomorrow!

  24. Back to reality is going to be soooo hard – but your break sounds just lovely! Sleeping in and being lazy is the best :) At least you have this amazing looking dish to comfort yourself – this looks so great! I am loving Asian food these days. Can’t wait to try your recipe!

  25. Looks delicious! Four ounces of noodles seems rather skimpy for four servings, though. Is that right? Or do I just have a bigger-than-average appetite?

    • Normally 8 ounces would be 4 servings, but actually I didn’t even realize that till you commented. We easily got 4 noodley servings from the amounts listed but the first time I made this I did use the full 8 ounces and that was good too (just didn’t want so many leftovers the second time around!)

  26. This looks amazing! I know that as a Paleo person, I’m not supposed to really love pasta…but I do, and I ALWAYS make an exception for rice noodles. Yum! Definitely going to have to try this with tamari sometime soon.

  27. Yum!! This has everything I look for in a meal – great flavors, colorful veggies, and quick to prepare. Can’t wait to try this!

  28. Thanks for the giggle! I too am going to have a rough time going back to school…but we have tomorrow off too! Hope it starts to warm up your way soon.

    With a day off I think I might need to head to the grocery store to get the ingredients for this!

  29. I need this pot-load in my life. Today and every day.

  30. Oh nooooo… don’t have too rough of a day tomorrow! Hopefully the madness won’t be too intense. Also, this looks absolutely delicious. Like I want to make it right this second. Yummmm. PINNED.

  31. I love your Vacay/school called off hours!! Sounds pretty perfect to me! :)

    But really, these noodles? Whoa! I want some! Such awesome flavors and so my kind of meal!

  32. Oh I know that feeling so well… dragging oneslf out on those new pjammas to make the New year trek to work. My little one started back to school yesterday, thankfully a lot happier heading off than I was… amazing what a new school bag can do! I love this recipe and the images are just amazing, printing it out now for tonight’s dinner. Thanks for sharing. Siobhan

  33. Oh how yummy! I’ve been eating noodles all week, so I need to lay off for the rest of the week. But the dish definitely looks like something I’d love to devour soon. Do you like to use sriracha with your noodles? I don’t think I’d be able to eat it without it.

    I can’t imagine trying to wake up in that freeeeeezing cold. Here in socali, it’s been 50s~60s and I’ve been freezing my a** off. It’s so hard to get out of my warm cozy bed in the morning. I can feel your pain 10x worse!

    • I am not big into sriracha but I really enjoyed the sambal oelek! Not sure what the difference is… but the texture of the paste was nice, with all the seeds and stuff. Stay warm!

  34. This looks delicious. My fiance is skeptical of eating any dish without meat or another substancial protein in it. What would be the best kind of protein to add to this dish? Chicken, Shrimp, Beef, Pork?

  35. Thanks for the tips on preparing these rice noodles and adding the sauce – this dish looks totally mouthwatering!
    -50 degrees is insanely cold! It was 6 degrees F here and I was whining like a toddler! GAH! Be safe and stay warm as possible!

  36. I have experienced the giant white sticky noodle blob monster…it is not pretty! Thanks for the cold-water-soaking tip. Will definitely be doing that next time I use rice noodles! :)

  37. Great sauce! The garlic and ginger promote a twist in a taste with the firey of the ginger and the kick of garlic! Well done!

  38. I totally share in your joy and pain with the recent Christmas break (and then having to go back to work). We had a nice week and a half off for the break, came back for one day, and then the blizzard hit here in NY and we had another day off :) It’s those unexpected days off that are the absolute greatest, aren’t they?

    Hanging out at home all day long, no schedule to follow, getting dressed into appropriate attire not just optional, but frowned upon… that’s the life!

    This noodle dish looks so great! Definitely trying. Pinned :)

  39. These noodles look about a billion times better than any takeout I could get. Yummy!

  40. I made this today for lunch!! Made a few tweaks for ingredients I had in the house (leftover cold thin noodles, green peppers instead of red, adding carrots and froz corn to the mix) and it came out sooooo good. I was craving veggies and this just hit the spot. My husband had some for dinner bc the smell when he came home that night smelled so good from lunch! I love the addition to curry powder with the Asian flavors. Gave the dish some great unexpected depth. Delicious (and quick!) recipe!

  41. stephanie says:

    I have dry roman noodles that I bought from the Asian market. Would that work?

  42. I made this for lunch today. Seemed like 1 cup of chicken stock sauce was waaaay too much liquid for only 4 ounces of noodles. I ended up with a soup.

  43. Man. Oh. Man. I can’t wait to try this! Thank you :)

  44. What brand of rice noodles do you use? Where do you get them? I’m new to your blog and everything looks so gorgeously delicious! Thanks so much. I used to teach, now I’m a mom, but I remember those days of not having to go to school!

  45. I made this tonight and it is absolutely delicious. Unfortunately I did not get my noodles perfect, they stick together a bit and didn’t want to let the vegetables mix with them. Totally my fault though! I will definitely be making this again and trying to perfect my technique.

  46. I’ve made so many of your recipes and finally felt compelled to comment because I LOVE this recipe so much! Since seeing it last month, I’ve made this 5 times and my hubby asks for it on a weekly basis. Although there is a tiny bit of prep work involved with washing/chopping the veggies, it is so minimal compared to the deliciousness of the final product. I’m not a fan of bell peppers so I leave those out but sometimes add strips of red onion and/or skinny strips of carrot. And I LOVE the sauce…the ginger and garlic…oh my. SO GOOD! And thank you for the hint about the noodles – works perfectly every time!

  47. How long do you soak the noodles??

  48. Looks good but girlfriend! 1300 mg of sodium per serving? For someone with hypertension or fearful of going in that direction, that is a huge amount in just one meal. What suggestions do you have to retain the flavor and drastically reduce the sodium content of this dish? I so want to have some but not trying to go to stroke land to do it.

    • Whoa! Thanks Deborrah! I sometimes forget to pay attention to sodium but it should be way less. I adjusted the label to account for low sodium chicken broth and low sodium soy sauce, both of which I regularly use. Thanks for calling that to my attention!

  49. Making this TONIGHT! So excited, I might add some shrimp for protein as well. I love your recipes so much… thanks for giving me new ideas!

  50. I LOL’d at your “noodle blob” comment – I didn’t realize this, I just figured fighting noodle blob was a part of the territory. :)

  51. I just made this for lunch… sooooo good!! and I love sauce too, so extra sauce for me haha :) :)

  52. Shahida says:

    Very good recipe, I love stir-fried noodles! A change I would do is instead of using thin rice noodles use egg noodles or some kind of other thicker noodles. It’s a bit easier to fry and doesn’t get crushed and I feel the recipe would taste better. Also adding some coconut powder to the recipe would make it taste richer and more flavorful. I usually cook mine with coconut powder added. I would also add some cut beef, chicken or lamb to it for some protein. Adding some cilantro to the top is good too.

    -Shahida

  53. Awwww man! White sticky goopy monster! I tried SO hard to avoid it, but it happened anyway. Bah. Still amazing though. I skipped the bean sprouts since I didn’t have them, but added green beans, and I marinated some fried tofu in the sauce before hand, then tossed it in at the end. Now if only the noodles weren’t gooey.

    • Bummer! Guess it’s an excuse to try it again soon?! :) Did you soak them in the water and everything? I wonder if maybe you kept them on the heat too long with the sauce – they’ll start to clump up since they absorb the hot liquid.

      • Yup, I decided to try your method and soaked them. I had it going on really high heat, so I think I overdid that. I also neglected the part about not putting too much sauce in while still on the heat. Pretty sure that’s what did it. My picky three year old loved it though, so I will definitely be doing it again.

  54. Just saw this on buzzfeed and I always enjoy a good rice noodle recipe. Beautiful colors and well executed!

  55. YUM! I made this tonight and it was awesome! The jar of sambal oelek my husband bought was outdated, so I improvised with some red pepper flakes and a little cayenne pepper. SO GOOD! Reminded me of PF Chang’s.

  56. Made this for supper last week and it was delicious! I only noticed after that it’s really similar to a soup I make – same ingredients, just with more broth. It’s my favourite soup so it’s nice to have another variation!

  57. I made this for dinner the other day after finding this recipe on my Pinterest. I used Edamame instead of Peas since it was I already had in my freezer. This dish all and all was easy and flavorful. I loved it! Thanks for sharing this quick, easy, and delicious recipe.

  58. Lucy Kessler says:

    I just want to say thank you very much for this recipe!! My husband and I love spicy food, and I love a place nearby that makes Singapore Noodles and I love the place.

    My husband found this recipe and made it for me. The first time he used the wrong noodles–but it was still delicious, so tonight he bought the right noodles.

    I cannot tell you how much I love this recipe. And I mean love, love, love, LOVE IT!

    PS. I have not ordered Singapore Noodles from my favorite place since we found this recipe. And we love it, and it’s delicious and we can determine how hot to make it–and for me, at least, the hotter, the better!

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