Singapore Noodles

Ingredients

• Vermicelli Rice Noodles

  A Taste Of Thai

  8 oz or 227g

• Curry powder

  Spices

  1 tbsp or 6g

• Garlic

  Raw

  2 clove or 6g

• Ginger Root

  Freshdirect

  2 tsp raw or 4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Bok Choy

  1/2 head raw - Whole Foods Market

  1 head raw or 840g

• Carrots

  Raw

  4 medium or 244g

• Mung beans

  Mature seeds, sprouted, raw

  1 package (12 oz) or 340g

• Onions

  Young green, tops only

  6 stalk or 72g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15 minutes. Drain in a colander after they have soaked and are softened. Return the noodles to the bowl, cut the noodles into pieces (approximately 6 inches in length) to facilitate stir frying later. Sprinkle the noodles with curry powder and toss to coat. Set noodles aside.
2. While the noodles are soaking/draining/marinating in curry powder, prepare all of your vegetables. Peel and mince the garlic and ginger, julienne the carrots, wash and thinly slice the bok choy, rinse the bean sprouts and slice the green onion.
3. Heat vegetable oil in a wok or large skillet over high heat. When the pan is very hot, add the garlic and ginger. Stir fry very briefly (1 minute or less) then add all of the vegetables, reserving some green onion for garnish. Stir fry the vegetables until they just begin to soften.
4. Add the noodles to the hot pan and stir fry briefly (1-2 minutes). Remove the pan from the heat and stir in the soy sauce, sesame oil and chili garlic sauce. You can either add them to the pan individually or mix them all together in a bowl then stir into the dish. Taste the noodles and adjust the seasoning to your liking.
5. Recipe by: Beth M (source: https://www.budgetbytes.com/singapore-noodles/)