Who doesn't need another noodle recipe??? As usual, you can really add any vegetables you want to this one, which is what I love most about noodle dishes in general, but singapore noodles are distinctly flavored with curry powder. So if you love spice and curry, then you should absolutely love this dish. It packs heat. You could also add meat, shrimp or even tofu, but I made these tonight with just the veggies and it was great. I can't wait to make them again.
adapted slightly from Budget Bytes
8 oz vermicelli rice noodles (use brown if you can find it...they taste equally good)
1 Tbsp hot curry powder
2 cloves garlic, minced
1 inch piece ginger, peeled and minced
3 Tbsp canola oil
4 heads of baby bok choy, thinly sliced
2 or 3 carrots, julliened
2 handfuls of beansprouts
1 bunch scallions, thinly sliced
1/4 cup low sodium soy sauce
1 tsp sesame oil
some chopped cilantro to garnish
Submerge the rice noodles in a bowl of room temperature water for 15 minutes until they soften. Drain the noodles, transfer them to a bowl, and cut up the noodles a bit with a pair of kitchen shears so that they will be easier to stir fry. Then sprinkle with the curry powder, mixing until evenly distributed. Heat the canola oil over medium-high heat in a large nonstick pan or wok. Once hot, add the ginger and garlic and cook for 30 seconds to a minute. Then add the remaining veggies, reserving a bit of the scallions for garnishing at the end. Stir fry for about 4 or 5 minutes until the bok choy and carrots have just softened. Add the noodles to the pan and stir until heated through, about a minute or so. Remove from the heat and add the soy sauce and sesame oil. top with additional scallions and cilantro.