Easy Singapore Rice Noodles

Name: Easy Singapore Rice Noodles recipe
Prep time: 15 min
Cook time: 5 min
Yield: 4 servings
Cuisine: Global
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

by Irene Nieto 2 years 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. 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