singapore rice noodles

Last weekend I attended my first ever potluck wedding celebrating the union of Amy + Ian. Guests were asked to bring a vegetarian main or side dish to share. For my contribution, I decided to make Singapore Rice Noodles.

Traditionally, it is made with eggs and Chinese barbequed pork but for this special occasion, I omitted the meat products and substituted shiitake mushrooms and fried tofu cubes for umami and meaty texture.

The dish was well received and was asked if I could share the recipe. Here it is!

singapore rice noodles

1 lb rice vermicelli

1 red pepper, thinly sliced

3 celery stalks, thinly sliced

1 carrot, shredded

1/2 lb broccoli florets, separated + blanched

4 bok choy hearts, separated

4 green onions, cut into 3" slivers

1 lb shiitake mushrooms

1 8oz package of fried tofu cubes*,
  cut into bite-sized pieces

1/4 cup vegetarian fish sauce*

1 cup coconut milk

4 tablespoons curry powder

8-10 cloves of garlic, minced

1 inch piece of ginger, minced

1-2 tablespoons soy sauce

2 tablespoons + extra for stir-frying
  coconut or vegetable oil

for the curry sauce

In a saucepan heat 2 tablespoons coconut (or vegetable) oil. Add garlic and ginger and cook until aromatic. Add curry powder and cook for 1 minute, ensuring the mixture doesn't burn. Add coconut milk and simmer for 5 minutes. Remove from heat and set aside. 

for the noodles

Boil 6 quarts of water. Add noodles and toss to loosen them. Cook for 2 minutes (the water will not come to a boil again). Turn off the heat. Let stand in pot for 1 minute- noodles should be soft yet firm. Rinse thoroughly with cold water to cool. Drain thoroughly. Set aside

for the vegetables and tofu

In a large pan, add coconut (or vegetable) oil to coat bottom of the pan, add mushrooms and stir. Once the mushrooms begin to sweat, add 1 tablespoon of curry sauce to thinly coat. Cook until mushroom collapse. Remove to a dish and set aside.

Add some more oil to pan and stir-fry the peppers bok choy hearts and celery. Add 2 tablespoons of curry sauce to coat. Add this mixture to the mushrooms. Set aside.

Add more oil to pan (if needed) and stir-fry the tofu cubes. Add 2 tablespoons of curry sauce to coat. Add this mixture to the the rest of the vegetables. Set aside. 

to assemble

In a clean large pan, add oil to coat the bottom and heat. Add drained noodles and begin to toss them to prevent from sticking to the bottom of the pan. Add the remaining curry sauce and soy sauce to the noodles and toss to coat well.

Add the carrots and green onion slivers and toss thoroughly. Add the curried vegetable mixture and toss again, ensuring the entire mixture is uniform.

Check for seasoning. Garnish with broccoli florets. Serves 6.

*available in Asian market