I love curry so it’s no wonder Singapore noodles are my favorite traditional Chinese noodle dish. I replaced the usual thin vermicelli with goldbar squash that I hand-cut into thin strips, which in my opinion, holds up much better than spiralized zucchini. It’s more work but the results are worth it!
Take 4 goldbar squash sliced into thin strips, a handful of mung bean sprouts, some julienned pea pods, and a 2 inch piece of ginger sliced into matchsticks and hand toss in a bowl with a sprinkling of sea salt. In a separate bowl, marinate sliced shitake mushrooms with nama shoyu. Allow all to sit for an hour. Drain noodle mixture and drizzle with extra virgin olive oil. Carefully toss with hands and spread out on dehydrator trays along with mushrooms. Dehydrate for one hour.
Put all back into a large bowl. Add chopped spring onions, big minced garlic clove, minced jalepeno, and chopped cilantro. Carefully toss with hands. Then liberally add yellow curry powder, such as Muchi or sweet Indian, to evenly coat the noodles until they have a nice curry flavor. This is best done in stages: sprinkle-toss-sprinkle-toss. Finish with a light drizzle with sesame oil.
Keep noodles warm until ready to serve.