Singapore Curry Rice Noodles with Cod
Red curry vermicelli noodles are tossed with tender bites of cod and a pretty vegetable mix of red bell pepper, carrots, and green beans.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Green onion
1 0.5 oz
Canary Bell Pepper
1 0.5 Whole
Carrot (Organic)
4 2 oz
Green Beans
4 2 oz
Cilantro (Organic)
0.5 0.25 oz
Ginger Root
0.5 0.25 oz
Protein & more
Rice vermicelli noodles
1 0.5 Package
Cod
1 0.5 lb
Pantry items
Sesame oil
2 1 tablespoon
White sugar
1 0.5 teaspoon
Tamari
2 1 tablespoon
Spice mix
Coriander powder
2/3 0.335 teaspoon
Sweet paprika
2/3 0.335 teaspoon
Turmeric, ground
1/4 0.125 teaspoon
Cayenne powder
1/8 0.065 teaspoon
White Pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Peel carrots into ribbons. b. Leave green beans whole or thinly slice. c. Thinly slice green onions. d. Trim seeds and stem off bell pepper; thinly slice. Chef tip: It’s easier to cut pepper strips with the inside of the pepper facing up. e. ¼” dice yellow onion. f. Finely mince or grate ginger. g. Rough chop cilantro. h. Mince garlic.
Instructions
1
Cook rice noodles:
a. In a large saucepan over high heat, add 8 cups water; cover and bring to a boil.
b. Stir in rice noodles. Remove from heat. Let stand uncovered for 3-5 minutes until noodles are soft but not mushy. Drain, place in a large bowl, and drizzle with sesame oil or olive oil to prevent sticking.
2
While waiting for noodle water to boil, cook cod and vegetables:
a. Cut cod into 1” pieces. Season with ½ tsp salt.
b. In a large sauté pan or wok over medium-high heat, add 2 tbsp sesame oil or olive oil. Add yellow onion (¼” dice), garlic (mince), ginger (finely mince or grate), red curry spice mix, and ½ tsp sugar. Cook until onion softens, 2-3 minutes.
c. Add cod. Lightly caramelize, about 1-2 minutes per side.
d. Stir in 2 tbsp tamari or soy sauce (1 tbsp for 2-person portion). Use a wooden spoon to deglaze the pan, scraping up the yummy bits cooked onto the bottom.
e. Add green beans (leave whole or thinly slice), carrots (peel into ribbons, reserving some for fresh garnish if desired), and bell pepper (trim stem and seeds, thinly slice). Toss to combine. Cook until vegetables lose their bite, about 3-4 minutes.
f. Add everything to the bowl with rice noodles, scraping out all the tasty bits from the bottom of the pan. Toss to combine.
3
Serve:
a. Divide noodles among bowls or plates.
b. Garnish with cilantro (rough chop) and green onions (thinly slice). For an extra pretty presentation, reserve a few carrot ribbons for garnish.
Chef's notes
Vegetarians can easily replace the fish with tofu and get delicious results.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX