Singapore Street Noodles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 ounces thin rice vermicelli
• 1 tablespoon oil
• 1 bell pepper, thinly sliced
• 2 shallots, thinly sliced
• 1 cup bean sprouts
• 1 teaspoon curry powder
• 1 cup sliced shiitake mushroom
• 1 cup frozen peas
• sliced scallion (to garnish)
• 3/4 cup vegetable broth or 3/4 cup chicken broth
• 1/4 cup low sodium soy sauce
• 3 tablespoons mirin
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon sambal oelek (or to taste)

Recipe

• 1 soak the rice noodles in a large bowl of hot water for a few minutes. drain, rinse with cold water and set aside.
• 2 mix the ingredients for the sauce in a small bowl and set aside.
• 3 heat the oil in a large skillet over high heat. add the peppers, shallors, and bean sprouts, and curry powder. stir-fry for 5 minutes until shallots are soft. add the mushrooms and the peas, stir-fry for minutes. the vegetales should be tender-crisp.
• 4 add the noodles to the pan. add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. after a few minutes, remove from heat and add as much sauce as desired. top with scallions.