Curried Singapore Noodles was my standard order at a restaurant in Washington's Chinatown - until it wasn't. That kitchen's particular proportions of curried sauce, rice noodles, vegetables, egg and shrimp was the only way I wanted the dish to taste. Once that place closed and a few other Chinese restaurants failed to live up to the standard, I struck it off my list.
It appears that cookbook author Susie Middleton has cracked the flavor code in this vegan version I can now make at home. The recipe comes from her new "Simple Green Suppers," whose title signifies vegetarian. I didn't miss the absence of egg or shrimp and loved the prominence of ginger and garlic.
Recipe included with this story: Curried Singapore Noodles With Stir-Fried Veggies
The sauce and seasoning ingredients were already in my pantry. I did have to carve into a heavy head of green cabbage, but because that's a vegetable with a shelf life of several weeks, I know I'll use it up for a slaw, a quick skillet salad or grill. And I'll be making these noodles again.
--Bonnie S. Benwick