Vegetable Singapore-Style Noodles

A vegetarian version of Singapore Noodles, vermicelli rice noodles stir-fried with egg, onion, bell pepper, and sugar snap peas in a curry sauce.

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servings: 4

total time: 45 minutes

recipe by: Frankie

Ingredients

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Soak the noodles in a large bowl with hot tap water for 15 minutes (or cook noodles according to package directions). Rinse the noodles in cold water, cut the noodles in half using scissors (makes it easier to eat) drain and set aside.
Whisk the eggs together in a small bowl and set aside. In a separate bowl make the sauce by mixing together the soy sauce, sherry, chili garlic sauce, ginger, and curry powder.
Heat 1 TBSP of the oil in a wok or large non-stick skillet over medium-high heat.
Make a basic omelet: Pour the whisked eggs into the hot pan. Tilt the pan to cover the bottom with the egg. Using a spatula push the edges around the egg towards the center. Allow the egg to cook until set then fold in half and transfer to a cutting board. Cut the omelet into thin strips and set aside.
Wipe out the pan, add the remaining oil (2 TBSP) and heat over medium-high until very hot.
Add the onion, peas, and peppers to the hot pan and cook, stirring occasionally, about 3 minutes.
Place the noodles in the pan with the vegetables and stir fry the noodles with the vegetables for about 2 minutes.
Stir in the sauce until its well mixed in with the pasta and veggies.
Take off the heat and stir in the cooked egg strips, green onion and sesame oil.

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