Singapore Fried Rice Noodles – The Vegetarian Version

This gorgeous spicy noodle dish was made for dinner one night along with the Steamed Dumplings, some Egg Fuyong and Butter Prawn. I spent about 2 hrs making all this and then ended up making some dosas to eat with the chutney powder amma had sent to me through a friend who visited India. Sounds crazy to you??! But it was one of the most amazing meals for me. Remembering the good old days when I used to demand a sambar and a chutney to accompany my dosas or idlis and now just the chutney powder seemed so heavenly.

So coming back to the fried rice noodles, I saw this recipe on Rasa Malaysia and it was a guest post by Nate and Annie of House of Annie. Both these blogs are on the list of the ones I read very regularly and absolutely enjoy doing so and this is the first time that I actually made something from here. I omitted the prawns and the pork as I was making this for both of us. I do not remember how exactly I made this but I know for sure I made a few changes here and there, so I am just going to give you guys the recipe as it is from Rasa Malaysia. You can see the original recipe from Rasa Malaysia to see how to make this with the prawns and the pork. 

Singapore Fried Rice Noodles – The Recipe

Adapted from House of Annie’s recipe on Rasa Malaysia in turn adapted from e Cooking Magazine, Nov 2005, pages 64-65

2-3 cloves garlic, crushed

2″ piece ginger, minced

1 yellow onion, thinly sliced

1 stalk celery, sliced

1 carrot, peeled and julienned

a handful shitake mushrooms, sliced thin

1 green pepper, deseeded and sliced thin

a handful bean sprouts

2-3 green onions, chopped (both white and green parts)

1 packet fine dry rice vermicelli (usually about 12 oz)

1 tsp canola oil

1 tbsp oyster flavored sauce (optional)

For the sauce:

2 tbsp curry powder (it usually has a lot of turmeric in it, but you can add some turmeric, if you want to, to get the color)

2 cloves garlic, minced

1″ piece ginger, minced

1 cup vegetable stock

3 tbsp soy sauce

3 tsp sugar

2 tsp hot chilli paste

1 tsp canola oil 

Cook the noodles by putting them in a heat proof bowl and immersing them in boiling water. Keep covered for about 8 mins unti soft. Drain and keep aside.

Make the sauce by heating the oil and sauteeing the ginger, garlic and curry powder in it. Add the rest of the ingredients and let it almost come to a boil. Keep aside.

Heat the oil in a wok. Add ginger and garlic and stir fry till the garlic becomes golden. Take care not to burn it. Add the onions and the other vegetables and stir fry on high heat. Add the noodles to it and mix well. Add sauce, toss well and switch off the heat. Serve hot.