Spicy Curry Noodles


One of the very first places my Main Taste Tester took me to when we first started dating has a dish just like this. It was a mild Friday night in November and the restaurant was one that he loved but I had never been. My favorite thing that I tried that night was what they called the Singapore Noodles. They are super thin, simply coated with a mildly spicy yellow curry sauce, and mixed with a bit of wilted spinach and some scrambled egg pieces. I loved them, and still love them although we only go there once in a while nowadays. Those noodles are still my favorite thing to pile on my plate when we stop by and I’ve always wanted to try and make something like them at home. I don’t even remember how I found this recipe but I knew as soon as I saw the photo that these would be a good stand in. The added veggies made it a little more substantial too. It beat my craving and made for a perfect light supper while my partner in crime was at wing night. Funny how so many years later, a certain dish just brings you back. Food = memories.

 Spicy Curry Noodles

Serves 4

 For the Stir-fry:

  • 4 ounces thin rice noodles
  • 1 tablespoon oil (I used sesame)
  • 1 red pepper, thinly sliced
  • 2 green onions, chopped
  • 1 cup snow peas, cut in half
  • 1 teaspoon curry powder
  • 2 cups spinach

For the Sauce:

  • 1 cup low sodium chicken broth
  • ¼ cup low sodium soy sauce
  • 3 tablespoons mirin
  • 2 teaspoons minced garlic
  • 1 teaspoon dried ginger
  • Dash crushed red pepper


Cook noodles according to package directions. 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, green onion, snow peas, and curry powder; stir fry for 3-5 minutes. Add the spinach; stir fry for 2 minutes until wilted. The vegetables should still be slightly crisp. Turn heat to medium.

Drain the water from the rice noodles and add the noodles to the pan with the vegetables. Add a little splash of sauce – about 2-3 tablespoons – and stir fry. Gently stir the noodles, vegetables and sauce together to coat everything evenly. Once coated, remove from heat. Keep adding sauce in small amounts and stirring until the noodles are as saucy as you like. Serve!

 Adapted from: http://pinchofyum.com/stir-fried-singapore-noodles-with-garlic-ginger-sauce


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