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Curried Singapore-Style Noodles

Curried Singapore-Style Noodles

Get Ready

Servings: Serves 4

Prep Time: 31 minutes

Cook Time: 16 minutes

Ingredients: Add ingredients to List

Singapore-style noodles were popularized by Chinese restaurant cooks, who generally prepare the dish using rice vermicelli. Recipe may be halved.
6 oz angel hair
1 tablespoon Sesame oil
1 cup Low sodium vegetable broth
1/4 cup Low sodium soy sauce
2 tablespoon Light brown sugar
2 tablespoon Rice vinegar
3 tablespoon Vegetable oil
2 each Leeks, trimmed, washed, white parts only, thinly sliced
1 cup Fresh carrots julienne cut
1 each Medium red bell pepper, seeded and thinly sliced
1 each Medium zucchini, sliced into matchsticks
4 each Scallions, chopped
1 tablespoon Minced garlic
2 tablespoon Minced fresh ginger
1 tablespoon Curry powder
2 teaspoon Asian-style hot chili sauce
8 oz Tofu, soft, drained and cut into 1" cubes

directions:

1. In a large pot, bring 1 gallon very hot tap water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add pasta. Stir pasta well and cook 4 to 5 minutes, stirring once or twice, until just tender, or al dente. Drain and return noodles to pot, toss with sesame oil, and set aside.
2. Prepare cooking sauce. In a small bowl, stir together vegetable broth, soy sauce, brown sugar, and vinegar. Set aside.
3. In a large nonstick skillet or wok, heat 1 tbsp. vegetable oil over high heat. When oil is very hot, add leeks, carrots, bell pepper, and zucchini and cook, tossing constantly, for 4 minutes.
4. Add scallions, garlic, ginger, curry powder, and hot chili sauce to vegetables and cook, tossing constantly, for 1 minute, or until spices are evenly distributed and have begun to release their aromas.
5. Pour hot vegetables over noodles. Stir well to combine.
6. Prepare optional tofu, shrimp, or chicken. To prepare tofu, heat vegetable oil in a large skillet over high heat, add tofu cubes, and cook, tossing, until cubes begin to turn lightly golden, about 4 minutes. Add to noodles. To prepare shrimp, heat vegetable oil in a large skillet over high heat, add shrimp, and cook, tossing constantly, until pink all over, 1 to 2 minutes. Add to noodles. To prepare chicken, heat vegetable oil in a large skillet over high heat, add chicken tenders, and cook, tossing constantly, until cooked through, about 5 to 8 minutes. Add to noodles.
7. Add reserved cooking sauce to noodles and stir to coat all ingredients thoroughly. Move pot to stove top and heat over medium-high heat until mixture begins to bubble and is heated through, 2 to 3 minutes. Serve immediately. May be kept, refrigerated, for up to three days.
Notes: Nutritional value is based on the vegetarian version of this recipe.
Source: Hannaford fresh Magazine, March - April 2009

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Quantity Ingredients coupon
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6 oz angel hair  
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1 tablespoon Sesame oil  
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1 cup Low sodium vegetable broth  
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1/4 cup Low sodium soy sauce  
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2 tablespoon Light brown sugar  
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2 tablespoon Rice vinegar  
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3 tablespoon Vegetable oil  
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2 each Leeks, trimmed, washed, white parts only, thinly sliced  
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1 cup Fresh carrots julienne cut  
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1 each Medium red bell pepper, seeded and thinly sliced  
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1 each Medium zucchini, sliced into matchsticks  
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4 each Scallions, chopped  
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1 tablespoon Minced garlic  
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2 tablespoon Minced fresh ginger  
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1 tablespoon Curry powder  
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2 teaspoon Asian-style hot chili sauce  
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8 oz Tofu, soft, drained and cut into 1" cubes  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 315 kcal (16%)
Calories from Fat 252
Total Fat 28 g (43%)
Saturated Fat 17 g (85%)
Cholesterol 6 mg (2%)
Sodium 1369 mg (57%)
Total Carbohydrates 41 g (14%)
Dietary Fiber 12 g (48%)
Protein 19 g (32%)
Vitamins
Vitamin A 8862 IU (25%)
Vitamin C 58 mg (64%)
Minerals
Calcium 176 mg (14%)
Iron 14 mg (78%)
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