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Singapore Fried Rice Noodles - The Vegetarian Version

>> Monday, August 9, 2010


This gorgeous spicy noodle dish was made for dinner one night along with the Steamed Dumplings, some Egg Fuyong and Butter Prawn. I spent about 2 hrs making all this and then ended up making some dosas to eat with the chutney powder amma had sent to me through a friend who visited India. Sounds crazy to you??! But it was one of the most amazing meals for me. Remembering the good old days when I used to demand a sambar and a chutney to accompany my dosas or idlis and now just the chutney powder seemed so heavenly.

So coming back to the fried rice noodles, I saw this recipe on Rasa Malaysia and it was a guest post by Nate and Annie of House of Annie. Both these blogs are on the list of the ones I read very regularly and absolutely enjoy doing so and this is the first time that I actually made something from here. I omitted the prawns and the pork as I was making this for both of us. I do not remember how exactly I made this but I know for sure I made a few changes here and there, so I am just going to give you guys the recipe as it is from Rasa Malaysia. You can see the original recipe from Rasa Malaysia to see how to make this with the prawns and the pork. 



Singapore Fried Rice Noodles - The Recipe
Adapted from House of Annie's recipe on Rasa Malaysia in turn adapted from e Cooking Magazine, Nov 2005, pages 64-65

2-3 cloves garlic, crushed
2" piece ginger, minced
1 yellow onion, thinly sliced
1 stalk celery, sliced
1 carrot, peeled and julienned
a handful shitake mushrooms, sliced thin
1 green pepper, deseeded and sliced thin
a handful bean sprouts
2-3 green onions, chopped (both white and green parts)
1 packet fine dry rice vermicelli (usually about 12 oz)
1 tsp canola oil
1 tbsp oyster flavored sauce (optional)

For the sauce:
2 tbsp curry powder (it usually has a lot of turmeric in it, but you can add some turmeric, if you want to, to get the color)
2 cloves garlic, minced
1" piece ginger, minced
1 cup vegetable stock
3 tbsp soy sauce
3 tsp sugar
2 tsp hot chilli paste
1 tsp canola oil
Cook the noodles by putting them in a heat proof bowl and immersing them in boiling water. Keep covered for about 8 mins unti soft. Drain and keep aside.

Make the sauce by heating the oil and sauteeing the ginger, garlic and curry powder in it. Add the rest of the ingredients and let it almost come to a boil. Keep aside.

Heat the oil in a wok. Add ginger and garlic and stir fry till the garlic becomes golden. Take care not to burn it. Add the onions and the other vegetables and stir fry on high heat. Add the noodles to it and mix well. Add sauce, toss well and switch off the heat. Serve hot.

22 comments:

Shabitha Karthikeyan August 9, 2010 at 1:45 PM  

Looks delicious..I prepared rice noodles recently..Love the pics Manju !

Food for 7 Stages of Life August 9, 2010 at 1:51 PM  

It happens to me everytime, I try some recipe and it comes out exceptionally but then I forget to write down how I did it. That is a scrumptious bowl of noodles. YUMM.....

Kairali sisters August 9, 2010 at 2:45 PM  

Noodle looks delectable Manju...Perfect..

Priya (Yallapantula) Mitharwal August 9, 2010 at 2:52 PM  

wow, those are such mouth watering noodles :)

Kamalika August 9, 2010 at 2:58 PM  

looks too tempting..loved the presentation...

Rice Palette August 9, 2010 at 3:13 PM  

I'm always in the hunt for vegetarian dishes, so this is wonderful!! You have a nice blog!

The Housewife August 9, 2010 at 3:37 PM  

Hey Manju! Looks amazing… I love noodles in any form and this is one of my fave ways to eat them! Btw did you use regular indian curry powder?

Ambika August 9, 2010 at 4:19 PM  

Yum!!! I make a similar recipe and absolutely love rice noodles!

Superchef August 9, 2010 at 4:28 PM  

Thanks everyone :)

@The Housewife : no it is not the regular Indian curry powder. I used the "curry powder" - the Brit version! :)

? August 9, 2010 at 7:08 PM  

Looks delicious!Love the way you use a duo in presentation: very pleasing to the eye! :-)
The demands for chutney and smabhar, this and not that all dissipates with a single flight away from home! :-D

Sharmilee! :) August 9, 2010 at 8:47 PM  

The texture looks like the semiya we get here....super recipe and clicks :)

Satya August 9, 2010 at 8:59 PM  

i have added u to my bloglist recently and as this is ur most recent post i got opportunity to comment...your singapore fried rice noodles looks awesome... i love all ur recipes and ur blogging style....with superb clicks...i am ur happy follower ..

if u get time do visit my blog

Satya
http://www.superyummyrecipes.com

Pavithra Srihari August 10, 2010 at 12:31 AM  

recipe looks super cool ... wow lovely presenttation and beautiful pictures

Arch August 10, 2010 at 12:52 AM  

Super pics Manju and the noodles look amazing ! Can I use the regular indian rice vermicelli for this ? Would that work ?

Valarmathi Sanjeev August 10, 2010 at 3:07 AM  

Noodles looks fantastic and yummy, nice presentation. Liked those bowls.

Hamaree Rasoi August 10, 2010 at 5:13 AM  

The mix of colorful veggies has made this noodles more delicious
Deepa
Hamaree Rasoi

Nitha August 10, 2010 at 4:18 PM  

Manju.. the noodles looks perfect and yummm....

Nate @ House of Annie August 10, 2010 at 4:34 PM  

Looks great, and I love the bowl :-) Thank you for your kind words, and the link back!

Chef Fresco August 10, 2010 at 4:51 PM  

Looks delicious. Love your bowls too.

Rachana August 12, 2010 at 5:45 AM  

The noodles looks amazing! Beautiful presentation!

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