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Singapore Curry Noodles Fill 1 Created with Sketch.

with Snow Peas & Yellow Squash

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 705 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: