
Easy Singapore Rice Noodles
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Description
Super simple and delicious Singapore rice noodle dish that tastes just as good reheated the next day.
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
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.
Nutrition Facts
serving: 4 servings
calories: 421.3 kcal
carbohydrates: 73.9 g
protein: 14.6 g
saturated fat: 1.5 g
sodium: 890.5 mg
fiber: 7.5 g
sugar: 10.8 g
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