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Singapore Noodles

Honeymoon time!!!  While you are reading this Joe and I are (probably) on a plane heading over to the first part of our honeymoon journey: Vienna, Austria.  Later we will be hopping the pond to London just in time for the Queen’s Jubilee.  This is going to be an amazing trip for so many reasons, needless to say I’m very excited.

In recipe news I have a number of fresh veggie recipes lined up for while we are gone, still trying to keep my promise of using more seasonal and local produce.  This week the local market had broccoli, carrots, greens, and a few early varieties of squash.  I got a little bit of everything, originally thinking I was going to do a stir fry. Then I went to the Asian Market and saw some great looking rice noodles, and decided to try something new.  There is an amazing restaurant near my house that specializing in Burmese cooking and I decided to attempt to recreate my favorite dish: Singapore Street Noodles.  The description in the menu reads “thin rice noodles stir-fried with curry masala and vegetables” with the option of adding a protein.  I switch off between tofu and extra veggies, and for my version I decided to keep with the veggie version.

Singapore Noodles


3 tbsp vegetable oil

1 tbsp curry powder

1/2 tsp cayenne powder

1 lb thin rice noodles

2 zucchini, 1/4in round cuts

1 cup kale, well washed and roughly torn

1 cup broccoli florets

1 cup carrots, 2in pieces

1/2 cup vegetable stock


  1. Cook the pasta per instructions on bag/box. Drain and set aside.
  2. Meanwhile heat the oil over medium-high heat in a large wok. Add the curry, stir, and cook for 1minute. Add the carrots, stir, and then cook for five minutes before adding the remaining vegetables and vegetable stock.
  3. Cover the wok, and cook for 10minutes stirring and adding more liquid as needed. Once the vegetables are tender, add the noodles then toss well and serve!

Once finished we added some sriracha sauce to our bowls, since we tend to like things on the HOT side.  This dish is easily becoming part of our rotation, it’s quick and easy plus the vegetables can be rotated in and out based on what is in season.