Featured comment
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.
Print
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
This looks delicious Lindsay.
Hope everyone is keeping safe and warm, lots of photographs in the papers here.
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!
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! 🙂
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!!
It makes all the difference in the world!
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!
I want this all day, every day.
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.”
This looks amazing, I could eat that whole pot.
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!
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!
I just bought some for the first time and it’s awesome. spicy and yummy!
Beautiful dish with lots of fantastic flavors and color! Thanks for sharing 🙂
Happy Blogging!
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.
Ha! Thanks Heather. hope you like it!
Love the bright colors in your pics! =) this looks super delicious!
Oh man this recipe is great! I’ve been craving a good noodle recipe.
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!
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!
Seriously. I’ve been doing that forever and I finally learned. 🙂
-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 🙂
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. 😉
I know, I’m totally a spoiled adult at the moment. Soaking it up while I can! 🙂
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.
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!
This looks wonderful!
I hope the return to school shock ends quickly!
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.
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!
Bah! Come on, U of M!
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!
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!)