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I love this dish so much! I really like the leftovers cold the next day too! Seriously can’t get enough of that sauce!
brenna
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:
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.
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.
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.
It’s fresh, light, full of color and flavor. Now eat eat eat.
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Stir Fried Singapore Noodles with Garlic Ginger Sauce
- Total Time: 50 minutes
- Yield: 4 1x
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
- 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.
- 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.
- 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.
- 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.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Asian
Keywords: stir fried noodles, singapore noodles, garlic ginger sauce
Love your singapore noodles.
absolutely hated it. Bland and noodles were gummy and hard even though I followed your soaking advice. Took two bites and then made a microwave pizza.
These noodles are delicious! Thanks for the noodle prep tip – they turned out beautifully. I made it nice and spicy by adding more like 2 tablespoons of sambal oelek : ) Thanks for sharing the recipe!
So happy to hear you enjoyed this, Patti!
Where can I find the nutrition info – love the recipes!!, thx
Simple & quick, perfect, thank you! X
I made this using rice vermicelli, water for the sautéed part of the recipe and green curry paste instead of powder. I soaked the rice vermicelli while preparing the veges and sauce, pre cooked it for 5 minute then put it back into cold water until needed in the stir fry process. Mate…..this dish tasted like it was loaded with oil and had absolutely NONE in it! I just wanted to keep eating it! So impressed! 😊😊
I love this dish so much! I really like the leftovers cold the next day too! Seriously can’t get enough of that sauce!
I made these last night and they turned out great! My kids loved it! Thanks for the recipe!
Glad to hear it! 🙂
I just made this with udon noodles and broccoli instead of mushrooms and it was DELICIOUS!!! My kids loved it. We will definitely be having this again. The curry adds great depth to the flavor!! Thanks for a great recipe
Glad you enjoyed it, Jessica!
YUM! Yummy, yummy, delicious! This will be a repeat meal in our house 🙂
(p.s-Duluth grill; soooo good!)
Agreed! Love that restaurant!
Just have to say thank you so much for sharing this recipe! Your tip about soaking the noodles in cold water was key.
A simple, tasty, healthy and very affordable meal – it was a pleasure to make & eat.
Thank you for having many vegetarian friendly recipes on your blog – I will continue checking in to see what you come up with 🙂
Awesome, Shani! Thanks!
That was supposed to be 5 stars not 3 !! Sorry – stupid phone…
I know your pain; it even snowed out here in the desert lol! This recipe was divine; right amount of crisp and spicy, with that right amount of kick. Thanks for the tip about the noodles; I was having that white-icky-noodle blob issue, glad to finally be able to eat something with noodles again! Take care, hope the weather acclimates to something akin to vacation time! 🙂 Keep warm!
I pinned this several weeks ago and made it tonight. It was good. However, I used a 6.75 oz. package of rice noodles and I didn’t have nearly enough sauce or veggies for it, so I will have to adjust for that, but the flavor was great. My husband likes it HOT, so he put extra sambal oelek on it as he plated his and overall, my picky stepson, my hubby, and I all enjoyed it. I think it would be really good adjusted for more sauce, because I LOVE SAUCE! I also love the smell of freshly grated ginger. YUM! Thanks for the recipe!
Thanks for your feedback Janelle!
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!
That’s awesome! I’m so happy to hear that. Thanks so much Lucy!
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.
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!
Fun! Thanks for the comment Jess!
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.
love hearing that! Thanks Kelly!
Just saw this on buzzfeed and I always enjoy a good rice noodle recipe. Beautiful colors and well executed!
thanks Bill! Buzzfeed! yay!
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.
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
I just made this for lunch… sooooo good!! and I love sauce too, so extra sauce for me haha 🙂 🙂
Thanks Trisha!
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. 🙂
Me too! but it’s not so! 🙂
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!
Thanks Loveylove!
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!
How long do you soak the noodles??
10 minutes or until soft.