Singapore Noodles

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Serves 6/8

1 Pound Capillini Pasta (Angel Hair) Cooked Extremely Al Dente

2 Carrots (Cut in Half Lengthwise/Then Cut Thin on Angle)

4 Stalks Celery (Cut Thin on Angle)

2 Red Peppers (Cut into Large Dice)

2 Yellow Peppers (Cut into Large Dice)

10 Scallions (Cut on Angle into 1 Inch Pieces)

1 Cup Fresh Orange Juice

2 Limes (Just Zest)

Roasted Sesame Oil (6 Tbsp.)

Garlic (2 Tbsp/Chopped Fine)

Ginger (3 Tbsp/Chopped Fine)

1 Tbsp. Sugar

½ Cup Soy Sauce

¼ Cup Rice Wine Vinegar

Pinch of Cayenne Pepper


½ Cup Cilantro Leaves

½ Cup Crushed Roasted Peanuts

6 Lime Wedges

Marinate Vegetables

Place vegetables in bowl. Add 3 Tbsp. Sesame Oil, Rice Wine Vinegar, Sugar and ¼ cup Soy Sauce. Let marinate for at least an hour. Chill.

Cook Pasta

Cook pasta and drain (don’t cook fully, this way the pasta will absorb the flavors of the citrus/spices and soften). Rinse with cold water to cool pasta/drain well. Place pasta in large bowl and add 3 Tbsp. Sesame Oil, toss lightly. Chill.


Drain marinated vegetables and add to the pasta. Add the rest of the ingredients (except garnish). Toss lightly. Taste and adjust seasoning if necessary. Place on platter and garnish with cilantro leaves, crushed roasted peanuts. Place a few lime wedges around platter.