Singapore-Style Curry Noodles

Ingredients

• 1 tbsp curry powder
• 2 tbsp soy sauce
• 1 tbsp neutral oil (canola or vegetable)
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1/2 medium onion
• 1 medium bell pepper
• 1 medium carrot
• 2 cups cabbage
• 8 oz cooked shrimp(optional)
• 3/4 cup chicken or vegetable broth
• 1/2 cup coconut milk
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)
• 10 oz egg noodles (or rice noodles)

Instructions

1. 1

   Prep (10 minutes): Mince garlic and ginger; slice onion and bell pepper; julienne carrot; shred cabbage. If using uncooked noodles, cook according to package directions, then drain and set aside.

2. 2

   Cook (20 minutes), Step 1: Heat oil in a large skillet or wok over medium-high heat. Add onion and cook 2 minutes, then add garlic and ginger and cook 30 seconds.

3. 3

   Cook (20 minutes), Step 2: Add bell pepper and carrot; stir-fry 3–4 minutes until slightly tender. Add cabbage and cook 2 minutes.

4. 4

   Cook (20 minutes), Step 3: Stir in curry powder and cook 30 seconds to bloom the spices. Add broth and coconut milk; simmer 3 minutes. If you want a thicker sauce, stir cornstarch with water and add to the skillet; simmer 1 minute.

5. 5

   Cook (20 minutes), Step 4: Add noodles (and shrimp if using). Toss well with soy sauce and simmer or stir-fry 3–4 minutes until noodles are hot and coated. Serve immediately.