Singapore Street Noodles
- 2 gal. water
- 1 lb. package rice sticks (available at Asian markets)
- 4 Tbsp. canola oil
- 8 oz. faux “shrimp” and 8 oz. diced faux “chicken”
- or 1 lb. extra firm tofu pressed dry, diced
- 1 Tbsp. garlic, chopped
- 1 cup cabbage, julienned
- 1/2 cup carrots, julienned
- 2 medium tomatoes, diced
- 1 cup Singapore Sauce
- 1 bunch scallions (just the green part), cut into 2-in. pieces 1/4 bunch cilantro, coarsely chopped 1 tsp. sesame oil 1/3 cup fried
- shallots (optional, available at Asian markets) 1 lime, quartered
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Bring water to a rolling boil. Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander. Immediately rinse under hot water for 1 minute. Drain well (the noodles should still be slightly warm). Toss with 2 Tbsp. of oil and set aside. In a hot wok stir-fry faux “shrimp” and faux “chicken” or tofu with 2 Tbsp. of oil until just done (approximately 2 minutes). Add garlic, cabbage, carrots, and tomatoes and stir-fry for 1 minute. Add rice stick noodles and stir-fry for one minute. Add Singapore Sauce and stir-fry until all ingredients are well mixed (approximately 2 minutes). Add scallions, cilantro, and sesame oil and toss briefly. Sprinkle with fried shallots, then garnish with a lime wedge. |
