Singapore Curry Noodles with Snow Peas & Yellow Squash

Singapore Curry Noodles

with Snow Peas & Yellow Squash

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 705 Cals/serving

This classic stir-fry gets its signature flavor from yellow curry powder, which imbues the dish with warm, savory flavor (and tints it a distinctive yellow). Here, we’re pairing vermicelli—exceptionally fine rice noodles—with delectable, seasonal vegetables. Slicing the snow peas and yellow squash into thin strips allows them to cook more quickly and blend in seamlessly with the noodles.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Crack the eggs into a bowl; beat until smooth. Peel, halve and thinly slice the onion. Cut off and discard the root end of the scallion; thinly slice the white bottom on an angle and cut the green top into ½-inch pieces. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Thinly slice the snow peas lengthwise. Cut off and discard the ends of the squash; thinly slice into 3-inch-long sticks. Roughly chop the peanuts.

Cook the aromatics:
2 Cook the aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, white bottom of the scallion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Cook the noodles:
3 Cook the noodles:

While the aromatics cook, add the noodles to the pot of boiling water; cook, stirring gently to separate the noodles, 6 to 8 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking.

Add the snow peas & squash:
4 Add the snow peas & squash:

While the noodles cook, add the snow peas and squash to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened and the snow peas are bright green.

Add the eggs:
5 Add the eggs:

Using a spoon, move the vegetables to 1 side of the pan. Add the eggs to the other side of the pan and cook, frequently stirring the eggs, 1 to 2 minutes, or until just cooked through. Stir the vegetables and eggs to thoroughly combine.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked noodles, soy sauce, sesame oil and Golden Mountain sauce to the pan of vegetables and eggs. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Divide the finished noodles between 2 dishes. Garnish with the peanuts and green top of the scallion. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Crack the eggs into a bowl; beat until smooth. Peel, halve and thinly slice the onion. Cut off and discard the root end of the scallion; thinly slice the white bottom on an angle and cut the green top into ½-inch pieces. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Thinly slice the snow peas lengthwise. Cut off and discard the ends of the squash; thinly slice into 3-inch-long sticks. Roughly chop the peanuts.

2 Cook the aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, white bottom of the scallion and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Cook the aromatics:
Cook the noodles:
3 Cook the noodles:

While the aromatics cook, add the noodles to the pot of boiling water; cook, stirring gently to separate the noodles, 6 to 8 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking.

4 Add the snow peas & squash:

While the noodles cook, add the snow peas and squash to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened and the snow peas are bright green.

Add the snow peas & squash:
Add the eggs:
5 Add the eggs:

Using a spoon, move the vegetables to 1 side of the pan. Add the eggs to the other side of the pan and cook, frequently stirring the eggs, 1 to 2 minutes, or until just cooked through. Stir the vegetables and eggs to thoroughly combine.

6 Finish & plate your dish:

Add the cooked noodles, soy sauce, sesame oil and Golden Mountain sauce to the pan of vegetables and eggs. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Divide the finished noodles between 2 dishes. Garnish with the peanuts and green top of the scallion. Enjoy!

Finish & plate your dish: