What Do I Need To Make Curry Noodles?:
Rice noodles: Vermicelli rice noodles are traditional. But the seasoning works well with any kind of noodle.
Vegetables: You can use any type of vegetable as long as it can be stir-fried; I personally use shredded cabbage, bell pepper, carrot, mushrooms, and onion.
Curry powder: I use mild, but medium is fine too. If I want the noodles to be more yellow, I also add a little extra turmeric, but that is optional.
Soy sauce: I use light soy sauce. Dark can be used in its place, though you might want to use a little less of it.
Sesame oil: Toasted sesame oil adds loads of flavour.
MSG: You can choose not to use it, but I really enjoy the extra umami-rich, savory flavor it adds.
White pepper: You don’t need to use much white pepper because it has a strong flavor and aroma.
Garlic, ginger and spring onions:
What type of noodles to use?
Rice noodles are the kind of noodles used in this recipe. Depending on personal preference, rice noodles can be made thinner or thicker. A thinner version is what I would suggest because it retains the curry powder a little better. The rice noodles I use are native to a certain area of China; it would be great if you could locate an identical brand at your local supermarket. They actually say “rice stick” on the packaging. They are thin, but stay chewy.
The method used to cook the rice noodles matters more than their size. There are a couple methods you can use:
- Boil in water: When you use the first method, which involves boiling it in hot water, it cooks much more quickly, so you have to watch it closely. This is the method I prefer because it is quicker.
- Soak in boiling water: This method requires more time, but while the noodles are cooking, you can prepare other ingredients.
Both approaches are effective; the key is to ensure that the noodles are not overcooked, as this will cause them to get mushy while cooking. When lifted in large quantities using chopsticks, they ought to remain together and remain firm to the bite.
Vegetables in Singapore curry noodles
The vegetables are included to provide color, texture, and flavor. You only need a tiny handful of each; more is not necessary. To provide the best appearance, they are all cut into thin, even matchsticks. This includes white onion, carrots, red peppers, and green peppers.
