Singapore Street Noodles
2 gal. waterBring 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.
1 lb. package rice sticks (available at Asian markets)
4 Tbsp. canola oil
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 (see recipe below)
1 bunch scallions (just the green part), cut into 2-in. pieces
1/4 bunch cilantro, coarsely chopped
1 tsp. sesame oil
1 lime, quartered
2 Tbsp. white vinegarCombine vinegar and curry powder. Mix well until powder is well dissolved. Add remaining ingredients and mix well. Set aside.
1/4 cup Madras curry powder
1/4 cup shoyu sauce
1 cup vegetarian oyster sauce
1/4 cup chili sauce
1/4 cup ketchup
Makes 8 servings.