Singapore Street Noodles

These noodles were inspired by something I had at a Thai restaurant in Boston but better (the ones I had were slightly too chewy). These noodles are coated in a delicious and aromatic sauce; it perfectly complements the mellowness of the bok choy! I cannot get enough of these….also, the more sesame seeds, the merrier! This recipe couldn’t be any easier…all you have to do is boil some water and then turn it off! So easy right?!

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Here’s what you’ll need:

  • ½ package rice noodles (I used Thai Kitchen)

  • 2 bunches bok choy (or 5 baby bok choy bunches), rinsed

  • ¼ cup chopped green scallions

  • ¼ cup avocado oil plus 2 Tbsp

  • 2 Tbsp soy sauce (or tamari for GF)

  • 1 Tbsp ground ginger

  • 1 Tbsp minced garlic

  • 1 Tbsp minced lemongrass

  • 1 tsp turmeric

  • 2 Tbsp curry powder

  • 2 Tbsp sriracha (I use Marion’s Kitchen coconut sriracha - so good!)

  • ¼ cup sesame seeds

Here’s how to make them:

In a large pot, heat up 8 cups of water until boiling and then take off heat. Add rice noodles and let “cook” for about five minutes; take out noodles when soft but al dente. Rinse with water and set aside. While noodles are cooking, prep the bok choy. Cut off the last 2-3 inches of the base to get rid of the woody stalks.

Heat up a large frying pan with the 2 Tbsp of avocado oil over medium heat. Add bok choy and cook for 3-4 minutes until wilted and stems soft. Remove bok choy and add in remaining avocado oil, soy sauce, ginger, garlic, lemongrass, turmeric, curry powder, and sriracha. Bring this mixture to a simmer - should be very aromatic! Add in noodles, bok choy and about 2 Tbsp of the sesame seeds; coat with sauce and take off heat.

To serve, place noodle mixture into shallow bowls. Top with more sesame seeds and scallions. Put extra sriracha on the table for those who like more heat and enjoy!



Annie Muske