Veggie Singapore Noodles

When I first discovered Maifun rice sticks, I was thrilled to have a low-protein noodle I could actually find at a grocery store (without a special order, or the steep price tag!). They instantly reminded me one of my favorite orders at a Chinese restaurant: Singapore noodles. Traditionally served with prawns, BBQ pork, and egg, this veggie version is packed full of the same curry-flavor, and an easy first step to a dish that can be adapted for the whole (carnivorous) family.

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Phe Count:

119 mg phe / serving
Yield: 5 servings

Ingredients:

1 package Maifun rice stick noodles
1 8 oz can Bamboo shoots (approx 1 C)
1 C cabbage
1 C broccoli slaw
½  C red bell pepper
½  C green bell pepper
½ C shredded carrots
½ C onion
⅓ C scallions
¾ C cilantro
1 Tbsp peanut oil

Low curry sauce:
1.5 tsp yellow curry paste, Bullhead *optional
1.5 Tbsp curry powder
2 tsp low sodium soy sauce
1 tsp chili paste
1 tsp sesame oil
½ C vegetable broth
1 Tbsp lime juice

Note: I use Bullhead curry paste to amplify the flavor in this dish. You can use any yellow curry paste, or omit it entirely. Bullhead does contain MSG and fish sauce (both huge components in adding an ‘unami bomb’ of flavor). MSG has a bad rap, but is common in more foods than most people realize, and not nearly as terrible as its reputation makes it seem. (Look up David Chang’s comments on the stuff, and at the nutrition labels on some of your favorite snacks if you don’t believe me.)

Directions:

1. Start with the prep work, and chop all veggies into thin, matchstick pieces. (julienned)
   The bamboo shoots, cabbage, bell pepper, onion and carrots should all be sliced into similar-sized pieces.

2. In a medium-sized pot, boil water for your maifun noodles.

3. While water is heating up, add peanut oil to a medium-sized sauté pan over medium heat.

4. When the oil is hot, begin cooking your vegetables. You’ll start with onions, and once they’ve softened, add the other veggies gradually, in this order: carrots, broccoli slaw, bamboo shoots, cabbage, and bell pepper. Stir after each additional and occasionally throughout your cook.
   hese veggies all require slightly different cook times, so by adding them gradually (letting each slightly soften before adding the next), you can cook them in a single pot and still finish at the same time.

5. After adding your first veggies, prep your curry sauce. Simply add all ingredients to a small bowl or glass pyrex measuring cup, and whisk together.

6. Add half of your sauce to the veggies, one they’re all in the pan. Continue to cook until they reach the desired tenderness (your preference) and set aside when complete.

7. When your water comes to a boil, turn off the heat and add your maifun noodles. Stir until they soften. (approximately 2-3 minutes) Then strain.

8. Add noodles to the vegetable mixture and combine over low heat.

9. Add remaining curry sauce and continue to toss and stir until veggies and noodles are well-mixed and evenly covered in sauce.

10. To finish, add chopped scallions and cilantro. (either as a topping, or mixed in)