Yid.Dish: Brown Rice Singapore Noodles
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.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO