Recipe: Singapore-style Rice Noodles
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
Singapore-style Rice Noodles can be typically found on menus at Chinese-American restaurants. Our version is healthy and packed full of seasonal vegetables and warming curried noodles. Like any stir-fry, this dish is a perfect way to use up those vegetables and proteins you’ve got in your fridge. It’s great with leftover chicken or beef, or you can keep it vegetarian by using tofu or more egg. If you like your noodles on the spicier side, add hot chili oil or red pepper flakes to the sauce.
Singapore-style Rice Noodles
3 tablespoons vegetable oil
1/2 onion, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, peeled and thinly sliced
2 cups cabbage, thinly sliced
1 cup firm tofu, cut into ½ inch cubes
2 tablespoons mild curry powder
¾ cup vegetable or chicken broth
2 teaspoons soy sauce
1 bunch Swiss chard, kale or spinach, roughly chopped
2 eggs, lightly beaten
1 8-oz package of thin rice noodles
Scallions, sliced thinly on bias for garnish (optional)
1. Soak rice noodles in a large bowl with hot water for 5-7 minutes or until soft. Drain and set aside.
2. In a small bowl, combine curry powder, broth and soy sauce. Set aside.
3. Warm oil over medium-high heat in a large wok or sauté pan. Add onion, red bell pepper, carrot and cabbage. Sauté until vegetables begin to soften, 3-4 minutes. Add tofu.
4. Push vegetables aside to create a small area in the middle of the wok or pan. Add eggs and scramble. Add rice noodles and sauté to combine with vegetables. Add curry powder mixture and cook until liquid has absorbed into noodles. Add more soy sauce, broth or curry powder to taste.
5. Serve immediately with a garnish of scallions.