Shawarma “Singapore” Noodles With Corn and Cauliflower
2.9
(11)
This dish is a riff on Singapore-style curry noodles. Our whole family adores Singapore noodles, especially my mother’s version—when my son Huck was a baby, he loved them so much she made them for his first birthday party. This particular recipe is a bit of a happy accident—it came about one day when I was making Singapore noodles and I spotted a bottle of New York Shuk’s shawarma spice on the condiment tray next to my wok. I unscrewed the lid and took a whiff—I loved the smell so much, I impulsively decided to use the shawarma instead of the curry powder. The result was spectacular, and suddenly, shawarma noodles became a thing! Of course, if you want to make traditional Singapore noodles, simply substitute the shawarma spice with a mild curry powder. Also, I've included individual spices here, but if you have premade bottled shawarma spice, you can definitely use that (I recommend New York Shuk’s).
Recipe information
Yield
Serves 4–6
Ingredients
Noodles
Shawarma spice
Preparation
Step 1
To make the shawarma spice, combine all the ingredients in a small jar and shake well.
Step 2
Heat a wok or large frying pan over high heat. When hot, add 1 tablespoon of oil, then the onion and cook, stirring often, for 2 minutes until fragrant. Add the cauliflower, season with sea salt and stir-fry for 3–4 minutes until just tender. Add the garlic and corn and toss for another minute. Remove from the wok or pan and set aside.
Step 3
Drain the vermicelli. Return the wok or pan to medium heat, add about 2 tablespoons of oil and the shawarma spice and cook for 15–20 seconds, stirring constantly to prevent burning. Add the vermicelli, along with a bit more oil, and toss until the noodles are heated through and thoroughly coated in the spice mix. Return the cauliflower mixture to the pan, along with the peas, 2–3 big pinches of sea salt and a pinch of white pepper, and toss until everything is well mixed and the peas are cooked, about 1–2 minutes.
Step 4
Remove from the heat and add the scallions. Taste and season with sea salt and white pepper. Sprinkle over a few drops of Maggi, if you like, and serve.
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Reviews (11)
Back to TopThe vermicelli literally fell apart when I tried to stif fry it,. so I had a big pot of vermicelli mush. I would use regular yakisoba noodles and also add more heat like other reviews. threw out the leftovers. ☹️
Paula S.
Washington DC
11/27/2022
After reading the reviews, I added a little more of the spice mixture. It didn't really help. The problem with this spice mixture is that is one note--from what I read elsewhere, street food Singapore noodles also have a hot spice note as well, which would have improved this dish considerably. Won't make again.
Charlotte
Whittier, CA
12/23/2021
Nice flavours but a bit basic
Maggie May
NZ
10/6/2021
I wish EPICURIOUS would bring back the nutrition link for each recipe!!
tacker
Rexford NY
4/22/2021
This really benefits from the addition of cubed tofu and a Thai garlic chili sauce.
ijmorgan
4/17/2021
Whole family loved this. Next time whole roast the cauliflower for better flavor/texture, but this way makes a great quick weeknight dinner!
alliecorcoran6762
Greensboro, NC
4/17/2021
Some fusion works, this recipe does not!
rjlego2
Philadelphia, PA
4/14/2021
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