Singapore Rice Noodles

This popular Singapore-style stir-fried rice noodle dish uses curry powder, eggs, and various vegetables for tons of flavor.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 316 Calories

Ingredients

• 2 eggs
• 3 tablespoons water
• 1 tablespoon sesame seeds
• 1 teaspoon minced fresh ginger root
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 2 teaspoons curry powder
• 1 red bell pepper, sliced
• ½ teaspoon ground turmeric
• 1 lime, juiced
• 1 cup shredded carrots
• 3 green onions, chopped
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 ½ cups shredded cabbage
• 1 pinch crushed red pepper
• 1 teaspoon brown sugar
• 1 cup bean sprouts
• 1 tablespoon finely chopped fresh cilantro
• 1 white onion, sliced
• ½ teaspoon white vinegar
• 1 cup dried thin rice noodles
• ½ teaspoon minced red chile pepper

Recipe Instructions

Step 1

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.

Step 2

While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.

Step 3

At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.