Singapore Style Take-Out Noodles with Napa and Carrot Recipe

Instructions

1. 1

   To prepare sweet potato noodles, cook them in boiling salted water for around 6 minutes, stirring frequently. Then drain and rinse under cold water before using.  To prepare chow mien noodles, follow cooking instructions. For rice vermicelli, pour boiling water over noodles in a large bowl and let soak for 3-4 minutes, drain.

2. 2

   In a medium sauté pan or wok, heat 2 Tbs. of the oil over medium heat.  Add curry powder, turmeric, salt, and hot sauce, cook until fragrant, 1-2 mins.  Slowly add the vegetable stock, stir to combine.  Remove from heat.  Set aside.

3. 3

   In a wok or large sauté pan, heat 2-3 Tbs. of the oil over medium-high heat.  Add onions, garlic, and shallots, and sauté until just wilted.  At this point add broccoli or cauliflower if using.  Season with salt and pepper.

4. 4

   Add 2 Tbs. water, add the carrots and cabbage and cook until the vegetables have softened but are still crispy.

5. 5

   Make a well in the bottom of the wok.  Pour 1 Tbs. of the oil into centre of the well and add eggs.  Allow to set slightly, then scramble, and incorporate into other ingredients.

6. 6

   Add cooked noodles and curry-turmeric mixture to wok.  Mix thoroughly to combine.  Cook to heat through.

7. 7

   Add cooked chicken or shrimp is using.

8. 8

   Stir in sliced green onions.  Add desired amount of hot sauce and cilantro if using.

9. 9

   If adding tofu, slice thinly and add to the sauté pan which had the curry mixture.  Cook until heated through and add to noodles.