Tuesday, March 8, 2011

Vegetarian Singapore Noodles

Here is a vegetarian dish for a rushed week night dinner. The source, once again, is Canadian Living Magazine (March 2011), but I have made many adjustments. Including adding the snow peas and red peppers for the last 2 minutes or so of cooking, and not for the full 7 minutes the recipe recommends. This is the year of the vegetable for us, and so I doubled the amount of cabbage in the recipe. Even so the cabbage was hard to spot once the noodles were added. The cabbage originally called for was napa, but I choose a smaller, but very similar cabbage that was labeled Chinese cabbage. It seems they are both a type of Chinese cabbage. I also cooked the tofu separately so that it would remain crispy. Singapore noodles make great leftovers as they re-heat well, and the curry flavour is stronger the next day.

Vegetarian Singapore Noodles
  • 225 g / 8 oz rice stick noodles
  • 43 ml / 3 tbsp soy sauce
  • 30 ml / 2 tbsp sugar
  • 50 ml / 1/4 cup vegetable oil
  • 225 g / 8 oz firm tofu, large dice
  • 1 l / 4 cups Chinese cabbage, sliced thinly
  • 2 cloves garlic, minced
  • 20 ml / 4 tsp curry powder
  • 7.5 ml / 1 1/2 tsp ground cumin and coriander
  • large pinch salt and pepper
  • 1 red pepper, sliced thinly
  • 120 g / 4 oz snow peas, julienned
  • 4 green onions, sliced
  • 50 ml / 1/4 cup unsalted peanuts, chopped

In a large bowl soak rice noodles in warm water until softened, about 5 minutes. Drain and set aside.

In a small bowl, whisk together soy sauce, sugar and 3/4 cup water. Set aside.

In a wok, heat half of oil over medium-high heat, and stir fry tofu until golden and crispy on all sides. Remove and strain on paper towel. Set aside.

In cleaned wok, heat remaining half of oil over medium-high heat, and stir fry cabbage, and garlic for 2 minutes. Add curry powder, cumin, coriander, salt and pepper, and stir fry 1 minute more.

Stir in the soy sauce mixture and bring to a boil. Stir in noodles and cook for 5 minutes while stirring. Add crispy tofu, red pepper and snow pea,s and stir fry for 2 minutes more or until noodles are tender. Sprinkle with green onions and peanuts and serve.

I did not intend to make so many adjustements to the dish, and perhaps people would be interested in Canadian Living's version so here it is.

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