I was googling Chinese noodle recipes the other day — as you do — and came across a recipe for Singapore Noodles. I saw descriptive words like “curry powder” and “stir-fried” and was instantly sold. I love curry powder, and I love stir-fry, so why not combine the two? Genius.

Singapore Noodles is not an authentic Chinese dish by any means. It’s a Cantonese dish from Hong Kong, which was a British colony until 1997. The British brought curry to the area, and rice noodles were common in nearby Southeast Asia. The dish was dubbed Singapore Noodles because of the city’s tradition of Indian-Chinese food. This is a true global dish if I’ve ever seen one.

Singapore Noodles are certainly familiar as a stir-fry noodle dish, but the meal is ramped up by the addition of curry powder and turmeric. You can add whatever vegetables you want, but we kept things pretty simple with red bell peppers, yellow onions, mushrooms and carrots. A garnish of green peas incorporates some plant-based protein, and toppings like green onions and cilantro add a pop of freshness.

Best part? The recipe makes a ton, and it keeps really well. Plus, it’s incredibly cheap and super fast to throw together! Get ready to be pleasantly surprised by this interesting noodle dish.

INGREDIENTS

6 oz. vermicelli (or thin rice) noodles
1 red bell pepper, sliced
1 yellow onion, sliced
8 oz. baby bella mushrooms, sliced
3 large carrots, peeled & sliced into thin matchsticks
2 T. fresh ginger, minced
5 garlic cloves, minced
1 T. curry powder
2 t. turmeric powder
Splash of white wine
2 T. low-sodium soy sauce
1 T. agave nectar
3 T. sesame oil
1 c. of frozen peas, cooked according to package directions
Chopped green onions, to garnish
Sesame seeds, to garnish
Cilantro, to garnish

STEPS

1) Soak the noodles in lukewarm water for 3 minutes to soften them up. Drain and set aside.

2) Heat 2 T. sesame oil in a large wok over the highest heat possible. Once hot, add the red pepper and yellow onion and sauté, stirring occasionally, for 9 minutes.

3) Add the mushrooms and garlic and sauté for another minute.

4) Add the ginger and garlic and sauté for another minute.

5) Add the curry powder and turmeric powder and sauté for 30 seconds. Deglaze with the white wine, then reduce heat to medium. Toss well and add the soy sauce, agave nectar and remaining sesame oil.

6) Add the noodles, toss well in the sauce, and allow everything to simmer for a couple of minutes. Use tongs to plate the noodles. Garnish with green peas, green onions, cilantro and sesame seeds.