Yid.Dish: Brown Rice Singapore Noodles

By Leah Koenig

Published December 22, 2005.
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4 oz rice vermicelli noodles or buckwheat noodles

3 tablespoons soy sauce

1 teaspoon brown sugar

1½ teaspoons Madras curry powder

½ teaspoon black pepper

½ teaspoon salt

3 tablespoons peanut or canola oil

1 lb seitan

1 onion—finely chopped

1 teaspoon finely grated ginger

4 mushrooms—thickly sliced

2 cloves garlic—minced (crushed)

2 cups finely shredded cabbage

2 cups bean sprouts

1 scallion —thinly sliced on the diagonal

Cook the rice noodles, then rinse under cold water and set aside. Mix together the soy sauce, brown sugar, salt, curry powder and pepper in a small bowl.

Heat a wok or large skillet over a high heat, add 1 tablespoon of the oil and stir-fry the seitan for 2 minutes. Remove the seitan from the wok and set aside on a plate. Heat the remaining oil in the wok and stir-fry the onion for 3 minutes. Add the cabbage and stir-fry for 2 minutes more.

Add the garlic, ginger, bean sprouts and mushrooms and stir-fry for 2 minutes. Add the noodles, seitan, sauce mixture and scallion and cook for a minute to thoroughly combine and heat through. Garnish with the reserved scallion.


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