This Singapore Style Noodle will make you travel
This recipe is really close to the authentic recipe while remaining vegan. Singapore Style Noodle are a delicious innovation of Asian-American cuisine. In my version, I used the vegetables I had in the fridge so don’t be shy and use the vegetables you want. Then you just have to add the rice vermicelli and season with a tasty curry sauce. you will end up with a tasty Singapore Style Noodles dinner.
How to cook rice noodle
First, bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes.
Then comes the tricky part. The starches in rice noodles ride or die for each other, come what may, they want to stick together. That level of dedication can cause some problems for your dinner. To prevent the noodles from getting too attached, drain and immediately rinse the cooked noodles in cold water to stop the cooking and wash off the starch. Then, toss the noods with a teaspoon or two of neutral oil. It’ll act as an insurance policy against that clinginess. Toss the oiled noodles every 5 to 10 minutes to keep them separated while you prepare the rest of your meal.
If the noodles are going straight into a stir-fry, skip the cold rinse and drop them right into the pan so the sauce and oil can coat the noodles and prevent sticking. Pro tip: The outer layer of starchiness isn’t always bad, in this case, it’ll help thicken the sauce, too.