Easy Singapore Rice Noodles

Easy Singapore Rice Noodles

by Irene Nieto 1 year ago
0 (0)
5 minutes
421.3 kcal
73.9 g carbs
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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. 1. Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.
  2. 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