stir fry

stir fried singapore noodles with garlic ginger sauce

NOTE: I have moved! My site is now http://inthiskitchen.com . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this post and more. Go there and enjoy!

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

I don’t think I can ever get enough stir fry. It is so easy, economical, and consistently one of my favorite meals. From start to finish these noodles took less than 30 minutes which helps preserve sanity on a late night after a long work day (or after hours of apartment hunting, like I did today).

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

I didn’t find mung bean sprouts in my grocery, so I subbed in celery for that added crunch. I used my old favorite soba noodles because, I repeat, I love them and my boyfriend and I just tend to use them in every noodle dish we make. The sauce on this is super super good and can easily be made vegan. And as usual, I always like to mention that this would also be fantastic with strips of beef, pork, chicken, or with shrimp, so feel free to stir fry them up first and then add them in as well. Versatility for the win!

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

Stir Fried Singapore Noodles with Garlic Ginger Sauce
Adapted from Pinch of Yum
Serves 4

For the Stir Fry:
3.5 ounces soba noodles
1 tablespoon oil
2 bell peppers, thinly sliced
2 shallots or 1/2 white onion, thinly sliced
1 cup mung bean sprouts
1 teaspoon curry powder
1 cup sliced shiitake mushrooms
1 cup frozen peas
sliced scallions for topping

For the Sauce:
1 cup chicken broth (or vegetable broth to make this vegan)
¼ cup soy sauce
3 tablespoons mirin
2 teaspoons minced garlic
1 teaspoon minced ginger (I used a ginger paste)
sriracha or chili garlic sauce to taste

Boil noodles in salted water according to package directions (the soba noodles I buy call for 4 minutes of boiling). Wash and cut all the vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
Heat the oil in a large skillet over high heat. Add the peppers, shallots, and bean sprouts, and curry powder; stir fry for 3-5 minutes. Add the mushrooms and the peas; stir fry for 2 minutes. The vegetables should be bright and tender-crisp.

Add the strained noodles to the pan with the vegetables. Add a little splash of sauce – about 2-3 tablespoons – and stir fry, moving the noodles around in the pan continuously so they don’t stick together in one big lump – they should move freely and easily. After a few minutes of stir frying, remove the pan from heat.

Once off the heat, add the sauce in small increments, tossing/stirring the noodles in between each addition, until the desired “sauciness” level is reached. The goal is for the sauce to thicken slightly when combined with the other ingredients and cling to the noodles instead of soaking into the noodles. Top with scallions and more sauce.