Singapore Noodles

If using dried rice noodles, soak them in warm water for 10 minutes until pliable, then drain well. Alternatively, use pre-cooked noodles and skip soaking.

Mince garlic and ginger, and thinly slice the red onion and bell pepper. Cut the second vegetable into bite-sized pieces. Separate white and light green parts of green onion from dark green tops.

In a small bowl, whisk together soy sauce, curry powder, rice vinegar, and sesame oil. Set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering (about 1 minute).

Add minced garlic and ginger; stir-fry for 30 seconds until fragrant. Add the protein (shrimp, chicken, or other) and cook until nearly done, 2–4 minutes depending on protein. If using tofu or tempeh, cook until edges begin to brown.

Add the sliced red onion and bell pepper; stir-fry for 1–2 minutes until they begin to soften. Add the second vegetable and the white and light green parts of the green onion. Cook for another 1–2 minutes.

Add the cooked (or pliable soaked) noodles to the wok, breaking them apart gently as they mix in. Pour the sauce over the noodles and toss everything together over medium-high heat for 1–2 minutes until the noodles are heated through and evenly coated.

Taste and adjust seasoning with salt, white pepper, or a splash more soy sauce as needed.

Transfer to a serving bowl or plate. Garnish with sesame seeds, dark green parts of green onion, and sriracha if desired. Serve immediately while hot.