Singapore Noodles Stir Fried

This Singapore Noodles Stir Fried recipe is a delicious way to enjoy healthy vegetables with a south Asia influence with curry and turmeric. The seasonings will wake up your taste buds in a delightful way.

Singapore Noodles Prep Time: 20 min
Cook Time: 20 min
Ready In: 40 min

Servings: 8

Ingredients
¼ tsp freshly Ground Black Pepper
1/8 tsp Oriental Mustard Powder
¼ cup roasted Red Bell Pepper, finely minced
1 tsp low-sodium Soy Sauce
8 oz Vermicelli Rice Noodles
¼ cup Sesame Oil, divided
1 tbsp Curry Powder
1 tsp Turmeric Powder
½ tsp low-sodium Chicken Bouillon Powder
½ cup plus 2 tbsp Water
1 small red or sweet Onion, thinly sliced
3 small cloves Garlic, sliced
3 small Shallots, sliced
½ cup Broccoli Florets
½ cup Cauliflower Florets
4 large Carrots, peeled and shredded
1 cup thinly sliced Napa Cabbage
2 medium Red Chilies, or to taste, seeded and minced
1 large Egg, beaten
1 tsp Honey (optional)
4 medium Scallions, white and light green parts only, thinly sliced

Directions
Add the pepper, mustard powder, bell pepper, and soy sauce to a small bowl and use a fork to mash and mix well. Set aside. Place noodles in lukewarm water to cover. Soak until soft, about 20 minutes. Drain.
Heat 2 tablespoons oil in a small nonstick sauté pan over medium heat. Add the curry and turmeric and cook for 1 to 2 minutes, or until fragrant. Add the chicken base and stir to dissolve. Add the red pepper mixture and 1/2 cup water and mix well. Remove from heat and set aside.
In a wok or large, deep nonstick sauté pan, heat the remaining oil over medium-high heat. Add the onions, garlic and shallots and stir-fry until just wilted, about 1-2 minutes, stirring constantly.
Add the broccoli and cauliflower and stir-fry for 1 minute. Add 2 tablespoons water and stir. Add the carrots, cabbage and chilies and cook until al dente, about 2 minutes. Push the vegetables to the side to make a well. Add the egg. Scramble until almost set, then incorporate into the other ingredients.
Push the vegetables to the side and add the red pepper mixture. Bring to temperature, then mix thoroughly. Taste; if hotter than you prefer, add the honey to mellow the flavor. Add the noodles and toss to combine. Cook to heat through. Stir in the scallions. Serve immediately.

Tips & Notes
Vermicelli noodles are sometimes known as rice sticks or rice noodles.
Turmeric’s active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Curcumin has been a center of attraction for potential treatment of an array of diseases, including diabetes, cancer, Alzheimer’s disease, allergies, arthritis and other chronic illnesses.

Nutrition Information Per Serving
Calories: 287
Total Fat: 10.7g
Saturated Fat: 1.7g
Cholesterol: 40mg
Sodium: 190mg
Total Carbohydrates: 44g
Dietary Fiber: 4g
Protein: 5g

Source: DiabetesCare.net

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