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Singapore Noodles 🍲
Food & Drink
2 tablespoons Vegetable Oil
1 White Onion, sliced
4 cloves garlic, minded
1 Red Pepper, sliced
1 cup Snowpeas
1 Carrot, julienned
2 Spring Onions, sliced
1½ cups Bean Sprouts
2 heads Bok Choy
8 oz Thin Rice Vermicelli
2 teaspoons Curry Powder
½ teaspoon White Pepper
1 cup Vegetable Stock
2 teaspoons Sweet Soy Sauce (Omit if Gluten Free and compensate with an extra tsp of sugar)
3 Tablespoons Tamari
½ teaspoon Brown Sugar
1 teaspoon Sesame Oil
Prepare vermicelli noodles by soaking in a large bowl of cold water for 10 minutes.
In a large wok or saucepan, heat oil up. Gently stir fry garlic, onion, red pepper and snow peas for a minute, then add in carrot and spring onion. Continue stir frying for 30 seconds.
3. Drain noodles from water and add into wok. Using tongs, loosen up the noodles so they cook evenly.
4. Add all seasoning ingredients to the pan and make sure to keep moving the noodles around so they don't burn or break up. Stir fry until all the liquid in the wok has been absorbed by the noodles. Taste for seasoning and alter to your preference.
5. 1 minute before you're done stir frying, add bean sprouts and bok choy into the wok. Toss to heat the veggies through and then turn off heat. Add sesame oil after heat has been turned off and stir to mix through.
Dish up and enjoy!
Do not soak your vermicelli in warm or hot water as this will soften it up too much, and noodles will end up breaking into little rice-like strands when stir frying.