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Easy Singapore Rice Noodles

These Singapore-style rice noodles feature the spices and vegetables that make this dish distinct, while also being easy to make.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, East And Southeast Asian
Calories: 421
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 10.625 ounces dried rice vermicelli noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 1 tablespoon mild curry powder
  • 1.5 cups shredded cabbage
  • 1 large carrot, peeled and cut into thin matchsticks
  • 1 cup peas
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1 tablespoon water, or as needed
  • 1 tablespoon soy sauce
  • 2 cups bean sprouts
  • 2 green onions, chopped
  • 1 tablespoon sweet Thai chile sauce, or to taste

Method
 

  1. Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.
  2. Heat oil in a wok over medium-high heat and add garlic. Add onion and curry powder; cook and stir for 2 minutes. Add cabbage, carrot, peas, sugar, and salt. Sprinkle with 1 tablespoon water and cook for another 2 minutes. Add cooked vermicelli and soy sauce; toss. Stir in bean sprouts. Serve with green onions sprinkled on top and Thai chili sauce on the side.

Nutrition

Calories: 421kcalCarbohydrates: 74gProtein: 15gFat: 9gSaturated Fat: 2gSodium: 891mgFiber: 8gSugar: 11g

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