The struggle is real when it comes to meal planning for our weekly lunches. What makes it so complicated is that we try to eat vegetarian for lunch. Mix that with trying to find something filling and healthy can be kind of difficult. After all the cooking for our dinners, I don’t want to spend a bunch of time making our lunches. I also, want something that I can put in a container and go. No assembly required. I hate bringing salads for lunch, because I don’t like the prep required.
This recipe was came out of my search for something easy and filling. There is a dish that I absolutely love called Singapore Noodles (I heart anything with noodles). This dish is basically curry, noodles, veggies, egg and shrimp. I believe the dish is traditionally Malaysian, but you can find it at some Chinese restaurants. I have mentioned before that we try to eat cut out bread when we can, so I love that this dish is made with rice noodles. Also, it is very vegetarian friendly as you can just up the veggies and eggs and leave out the meat. The most time consuming part of this recipe is prepping all the veggies ahead of time. You will want to do that because once you start cooking, everything happens pretty fast.
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 carrots, julienned
- 1 medium onion, sliced
- 2 cups sliced mushroom
- 2 small heads broccoli, chopped
- 4 large eggs, beaten
- 1 tbsp curry powder, divided
- 7 ounces of rice noodle sticks
- 2 teaspoons sesame oil
- 3 scallions, sliced on a bias
- 3 tbsp neutral flavored oil (vegetable, peanut, grapeseed), plus 2 tsp
- 1 tbsp Shaoxing wine
- 3 tbsp soy sauce
- 2 tbsp fish sauce, optional
- 3 cloves garlic, minced
- 1 tsp sugar
- ½ tsp white pepper
- Prep all your vegetables and throw them into a large bowl. The veggies will be sauteed in batches, so you will want to have everything ready to go.
- Place the rice noodles in a large bowl. Cover with boiling water and let sit for 5 minutes. Drain the noodles in a colander and rinse with cold water, until cold. Drain until dry and cut the noodles in half with a scissor. This makes them a bit more manageable.
- In a small bowl, whisk together all of the ingredients for the sauce. Set aside.
- Heat two teaspoons in a large pan (or wok) over medium-high heat. Add the eggs, and let them cook undisturbed for about 15 seconds or until they start to set. Then with a spatula, gently move the eggs back and forth until they firm up. Break up the eggs into small pieces and remove them to a large bowl
- Increase the heat to high and add 1 tablespoons of oil. Add half the vegetables and about about ⅓ of the curry powder. Stir-fry the vegetables until they start to caramelize and get slightly brown, about 3-5 minutes. Remove the veggies and place them in the bowl with the eggs. Add another tablespoon of oil to the pan and repeat the process with the remaining half of the vegetables, add 1/3 of the curry powder and stir-fry. Remove the veggies to the bowl with the egg. Cooking the vegetables in batches ensure that they get caramelized and don't steam.
- Place the pan again over high heat with the remaining one tablespoon of oil. Add the rice noodles, sauce and remaining ⅓ of the curry powder. Stir fry for about 1 minute, our until the curry powder and sauce is evenly distributed. Add the bowl of veggies and eggs. Toss well to combine. Remove from heat and top with scallions and drizzle over sesame oil.