Singapore Rice Noodles: It’s All Easy – Gwyneth Paltrow with Thea Baumann

it's all easy

It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.

 

SINGAPORE RICE NOODLES

Vegetarian, Gluten-free, Under 30 minutes

SERVES 4

 

“These pan-fried noodles are gluten free, full of veggies, and kid-approved (my kids inhale this). The prep does take some time, but once you’re cooking, the dish comes together quickly, so be ready with all the ingredients. Add chicken, shrimp, or beef for a little extra protein, and if you don’t have a wok or a really big nonstick pan, use two smaller pans—these noodles don’t like to be crowded. Pan-frying noodles is not an exact science, so trust your instincts and add a couple more glugs of oil if things are looking dry or starting to stick.” (p. 205)

 

SINGAPORE RICE NOODLES

 

3½ ounces thin rice noodles (such as Eden Foods bifun noodles)

4 tablespoons peanut oil

2 tablespoons toasted sesame oil

1 medium yellow onion, thinly sliced

½ cup finely chopped broccoli

½ cup chopped green beans (½-inch pieces)

½ cup fresh or frozen peas

7 ounces firm tofu, cut into ½-inch pieces

1 teaspoon madras curry powder, or more to taste

1 large egg

¼ cup tamari

2 scallions, thinly sliced

¼ cup chopped fresh cilantro

Salt, if desired

Soak the rice noodles in hot water for 10 minutes or according to the package instructions.

Meanwhile, heat a wok or large nonstick sauté pan over medium-high heat and add

1 tablespoon each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl.

Add the broccoli, green beans, peas, tofu, and another tablespoon of peanut oil to the pan. Sauté over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion.

Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder, and 2 tablespoons water to the pan and stir to combine. Make a hole in the middle of the noodles, add the remaining 1 tablespoon peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.

Add the tamari, scallions, and cilantro and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.

 

 

 

 

Un e x p ec t e d G U ests

 

205

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