From Washington Post writer Bonnie Benwick comes a delectably flavored meatless curried Singapore noodles.
I live in the Seattle area. On many corners of this city, you can find awesomely authentic Asian, Indian or even fusion restaurants to sate your appetite. And while I certainly have my favorites, sometimes I just want to cook those delightful flavors at home.
This is an adapted vegan recipe from cookbook author Susie Middleton, from her new “Simple Green Suppers.”
Benwick says, “I didn’t miss the absence of egg or shrimp and loved the prominence of ginger and garlic.”
“The sauce and seasoning ingredients were already in my pantry. I did have to carve into a heavy head of green cabbage, but because that’s a vegetable with a shelf life of several weeks, I know I’ll use it up for a slaw, a quick skillet salad or grill. And I’ll be making these noodles again,” she says.
Meatless Curried Singapore Noodles to Make at Home
2 tablespoons low-sodium soy sauce (may substitute tamari)
1 tablespoon mirin
1 packed tablespoon packed dark brown sugar
1 tablespoon water
4 ounces vermicelli rice noodles
One 1-inch piece fresh ginger root
¼ head green cabbage (13 or 14 ounces)
½ large red bell pepper
½ medium red onion
3 or 4 ounces fresh snow peas
2 tablespoons grapeseed or vegetable oil
2 teaspoons Asian chile garlic paste
2 teaspoons curry powder, preferably Madras
Bring a deep saucepan of water to a boil over high heat.
Meanwhile, whisk together the soy sauce, mirin, brown sugar and water in a bowl.
Add the noodles to the pot; remove from the heat and let sit for 3 minutes while you peel and grate the ginger.
Drain the noodles. Use your clean hands to tear or separate them into 5 or 6 clumps.
Cut the cabbage into very thin slices. Seed the bell pepper, then cut the flesh into thin strips. Cut the red onion into very thin slices. String the snow peas, as needed, and cut in half on the diagonal.
Heat the oil in a large nonstick skillet or wok over medium-high heat. Once the oil shimmers, add the cabbage, red bell pepper, red onion and snow peas (to taste). Season lightly with salt and stir-fry for 3 to 4 minutes, until the vegetables are lightly browned yet still somewhat crisp.
Add the ginger, chile-garlic paste and curry powder; stir-fry for 30 seconds or so, until fragrant and the veggies are evenly coated.
Reduce the heat to medium-low; add the cooked rice noodles and stir-fry until well incorporated. The noodles should pick up some of the curry color.
Add the soy sauce mixture and stir-fry for a few seconds. Taste, and add a bit more salt, as needed.
Divide among individual plates or wide bowls. Serve warm.
Nutrition | Per serving (based on 6): 160 calories, 3 g protein, 25 g carbohydrates, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 3 g dietary fiber, 6 g sugar