Sassy Singapore Noodles

by Julie Kalivretenos on June 6, 2008

(raw vegan)

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!

Noodles:

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.

<3, JMK

http://www.KristensRaw.blogspot.com Kristen’s Raw

Ooh-la-la I LOVE curry…this sounds and looks amazing. You rock :)

Cheers,
Kristen
http://www.welovejuice.blogspot.com Linda Salas

This looks very VERY good… your dehydrator looks very cool too, what brand is it? (in case I need to make recomendations!

Linda
http://www.worthpoint.com Antiques

are dehydrators expensive?
http://www.thursdaynightsmackdown.com michelle

i have no idea what goldbar squash is, but this makes me really want a food dehydrator. i was thinking of doing some kind of raw “pasta” with a peanut sauce tonight – i’m not raw, but it’s too hot to cook here – so this is fortuitous!
http://paninipetes.com Pete Blohme

HEY JULES! I found this doing a web search. I saw some coments about hte food network show. Did you see it? Anyway your site is so awsome! Sounds like life is really going great! Hows your little Siera? or was it Savana? I think Siera. I wish you all the best! Shoot me an E-mail sometime.
“Chow” for now
Panini Pete
http://www.kwikmed.com chantix

I want to like curry, but i just cant seem to acquire a taste for it.
juliesrawambition

No WAY! Shut UUUUP!!!! Pete! How awesome…Yes I saw the show on Food Network and had told my husband all about you & Noodles Panini. I nearly fell over when I saw it. I’ll e-mail you, thanks for stopping by my blog!
juliesrawambition

Kristen – Thank you lovely!
Linda – I use an Excalibur, but it’s an older model and I have to honestly say I look foward to eventually getting something different. My main complaint is the hole in the middle of the stacking trays which gets in the way of spreading out “doughs” for snacks or pastries.
Michelle – Goldbar is simply a variety of yellow squash that is more in a zucchini shape rather than a teardrop shape.
juliesrawambition

Antiques – I haven’t priced them in a while, but mine, which is relatively basic, was around $250 a few years ago.

Chantix – There are so many types of curries out there. I’d just try them whenever possible and maybe you’ll come across one that strikes your fancy.
http://goddessville.blogspot.com Goddess

This is the first year I’ve planted Goldbar Zucchini and I’m at a loss as to how to prepare it. I’ve planted the green skin zucchini in the past and when I steamed it, the skin became soft and edible. I tried steaming the Goldbar and the skin is just as tough as when it was picked! How do you prepare the Goldbar? Any tips would be greatly appreciated.
juliesrawambition

Hi Goddess!
As far as a cooked preparation, my experience has been that I could use the squash in the same ways as regular yellow and zucchini, such as broiled, roasted, grilled, and sauteed (never boiled and always cooked with olive oil). I have never run across issues with a tough skin, although when I use them in a raw recipe such as the Singapore noodles, I will discard those strips that have too much skin and can make the “noodle” rather stiff. Sorry you are having problems with your garden squash!
http://www.the-raw-recipe.com/category/green-smoothies/ Raw food health

I eat a lot of noodles, I love noodles but I know it is not as healthy as it seems to be. I am grateful to those people who have created a vegan noodle. Its for sure healthy and I bet it is also delicious. I am looking forward to make one myself.