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.
We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.
If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.
— Rachel Fishman Feddersen, Publisher and CEO
