Serves 4
45 min
Stir-Fried Singapore Noodles with Garlic Ginger Sauce
Recipe GLPR02759a83b42886
Fragrant rice noodles tossed with colorful vegetables, aromatic spices, and a savory-sweet garlic ginger sauce infused with curry and sambal heat. Bean sprouts, mushrooms, and fresh peas create a tender-crisp texture, while the noodles are coated with a glossy sauce that clings beautifully. A vibrant, quick-cooking dish perfect as a side or light main course.
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Ingredients
4 ounces thin rice noodles
2 bell peppers, thinly sliced
2 shallots, thinly sliced
1 cup sliced shiitake mushrooms
1 cup bean sprouts
1 cup frozen peas
1 tablespoon neutral oil
1 teaspoon curry powder
2 teaspoons minced garlic
1 teaspoon minced ginger
1 cup low-sodium chicken broth
¼ cup low-sodium soy sauce
3 tablespoons mirin
1 teaspoon sambal oelek (or to taste)
sliced scallions for topping
Directions
Submerge the rice noodles in a large bowl of cold water and allow them to soak until softened, about 10–15 minutes. Rinse the noodles and drain well. While the noodles soak, prepare all vegetables: slice the bell peppers thinly, slice the shallots thinly, slice the shiitake mushrooms, and measure out the bean sprouts and frozen peas. Set all prepped ingredients within easy reach of your stove.
In a small bowl, whisk together the chicken broth, soy sauce, mirin, minced garlic, minced ginger, and sambal oelek until fully combined. This is your sauce; set it aside.
Heat the oil in a large skillet or wok over high heat until it shimmers and is very hot, about 1–2 minutes.
Add the sliced bell peppers, shallots, and bean sprouts to the hot oil. Sprinkle the curry powder over the vegetables and toss continuously for 3–5 minutes, keeping everything in constant motion. The vegetables should remain bright and slightly tender-crisp.
Add the sliced shiitake mushrooms and frozen peas to the pan. Continue stir-frying for about 2 minutes, tossing frequently, until the mushrooms have softened slightly and all vegetables are bright and tender-crisp.
Drain any remaining water from the soaked noodles and add them to the pan with the vegetables. Pour about 2–3 tablespoons of the prepared sauce over the noodles.
Stir-fry the noodle and vegetable mixture continuously for about 3–4 minutes, using chopsticks or tongs to separate the noodles and keep them moving freely throughout the pan. The noodles should not clump together and should move easily when stirred.
Remove the pan from heat. Begin adding the remaining sauce in small increments (about 2–3 tablespoons at a time), tossing and stirring the noodles thoroughly between each addition. Continue until you reach your desired level of sauciness—the sauce should coat and cling to the noodles rather than soak into them, creating a glossy, lightly thickened appearance.
Transfer the noodles to serving bowls or a platter. Top generously with sliced scallions and drizzle with additional sauce if desired. Serve immediately while warm.
