Singapore Style Noodle Salad
My favorite dim sum restaurant has a delicious Singapore Curry Noodle Dish which is a must have for me. I wanted to enjoy the flavors of this special dish, but in a salad. Somehow makes it seem healthier??
Posted By: Deirdre K Todd
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
Course Salad
Cuisine Hawaiian, Hawaiian Restaurants, Singaporean
- 1 large bunch broccoli 1-inch florets
- 8 oz. vermicelli rice noodles
- 1 TB vegetable oil
- 1 tsp. sesame seed oil
- 1 C. bean sprouts
- 1 C. fresh shiitake mushrooms, thinly sliced
- 1 large red bell pepper, seeded; thinly sliced
- 4 stalks green onions, diagonally sliced, 1 1/2-inch pieces, green parts only
Garnish:
- 2 TB fresh chives, minced
Dressing:
- 1/2 C. chicken stock
- 1/4 C. red wine vinegar
- 1 TB fresh ginger, minced
- 1 large clove garlic, minced
- 1 TB curry powder
- 2 TB Aloha shoyu
- 2 TB sesame seeds, toasted
- 1 TB sesame seed oil
- 2 tsp. sugar
- 1 1/2 tsp. chili garlic sauce
Place broccoli in a large bowl.
Cook noodles according to package directions; drain over broccoli.
Let broccoli stand in water 3-4 minutes until crisp tender; drain well.
In a large mixing bowl; toss noodles with vegetable oil and sesame seed oil.
Reserve.
In a saucepan, bring stock to a boil, remove from heat.
Stir in remaining dressing ingredients, stirring until sugar has dissolved.
Add broccoli, bean sprouts, mushrooms and red pepper to noodles.
Keyword dim sum restaurant, delicious, curry noodle dish, salad, healthier