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Image / Editorial

What to Cook Tonight: Gwyneth Paltrow’s Singapore Noodles


by Meg Walker
09th Sep 2016

Gwyneth Paltrow’s Singapore Rice Noodles

These pan-fried noodles are gluten-free, full of veggies, and kid-approved (my kids inhale this). The prep does take some time, but once you’re cooking, the dish comes together quickly, so be ready with all the ingredients. Add chicken, shrimp, or beef for a little extra protein, and if you don’t have a wok or a really big nonstick pan, use two smaller pans – these noodles don’t like to be crowded. Pan-frying noodles is not an exact science, so trust your instincts and add a couple more glugs of oil if things are looking dry or starting to stick.

Vegetarian, gluten-free, under 30 minutes, serves 4

Ingredients
100g thin rice noodles
4 tbsp peanut oil
2 tbsp toasted sesame oil
1 medium yellow onion, thinly sliced
45g finely chopped broccoli
75g chopped green beans (?-inch pieces)
75g fresh or frozen peas
200g firm tofu, cut into ?-inch pieces
1 tsp madras curry powder, or more to taste
1 large egg
60ml tamari
2 scallions, thinly sliced
50g chopped fresh cilantro
salt, if desired

Method

Soak the rice noodles in hot water for 10 minutes or according to the package instructions.

Meanwhile, heat a wok or large nonstick saut? pan over medium-high heat and add 1 tbsp each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and saut?, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl.

Add the broccoli, green beans, peas, tofu, and another tbsp of peanut oil to the pan. Saut? over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion.

Add 1 tbsp of the peanut oil, the remaining 1 tbsp of sesame oil, the soaked and drained noodles, curry powder, and 2 tbsp water to the pan and stir to combine. Make a hole in the middle of the noodles, add the remaining 1 tbsp peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.

Add the tamari, scallions, and cilantro and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.

For more of?Gwyneth Paltrow’s recipes, pick up the May issue of IMAGE Magazine, out now.

32D7CB4800000578-3527921-image-m-7_1460117404211

Extracted from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow with Thea Baumann (Sphere, approx €25), out now. Photographs by Ditte Isager.

This article was originally published on April 18th, 2016.

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