Easy Singapore Rice Noodles recipe

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Ingredients

10 ⅝ ounces dried rice vermicelli noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, diced
1 tablespoon mild curry powder
1 ½ 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

Nutrition Info

421.3 calories
carbohydrate: 73.9 g
cholesterol: : -
fat: 9.1 g
fiber: 7.5 g
protein: 14.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 890.5 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Super simple and delicious Singapore rice noodle dish that tastes just as good reheated the next day.

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