Description
A flavorful and colorful Singapore Noodles recipe featuring stir-fried rice noodles with vibrant vegetables, curry powder, and a blend of savory sauces. This quick and easy dish is perfect for a delicious lunch or dinner and can be customized with additional proteins or vegetables.
Ingredients
Scale
Main Ingredients
- 2 tablespoon Sesame Oil
- 1 tablespoon Chili Oil (optional)
- Salt as needed
- Rice Noodles (about 150 grams)
- 1 small Onion, sliced
- ½ Bell Pepper (Red + Green), finely sliced
- 1 Carrot, finely sliced
- ⅓ cup French Beans, diced
- 1-2 tablespoon Curry Powder (adjust to taste)
- 1-2 tablespoon Soy Sauce (as needed)
- 1-2 tablespoon Rice Vinegar or regular Vinegar
- 1 teaspoon Red Chili Paste (optional)
- 2 stalks Green Onion, chopped (for garnish)
Homemade Curry Powder Ingredients (optional)
- 1 tablespoon Cardamom
- 1 tablespoon Ground Coriander
- 2 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cayenne Powder
- ½ teaspoon Ground Ginger Powder
- 1 teaspoon Turmeric
- ½ teaspoon Black Peppercorns
Instructions
- Boil Rice Noodles: In a stock-pot, bring 1-2 quarts of water to a boil. Add salt and 1 tablespoon of oil, then add the rice noodles. Cook while stirring for 3 minutes or until noodles are just tender. Drain in a colander and rinse with cold water to stop cooking. Gently separate noodles with your fingers.
- Prepare Vegetables: Heat sesame oil and chili oil in a wok over medium-high heat. When hot, sauté sliced onions until they start to change color. Add bell peppers, carrots, and French beans and cook until vegetables start to become tender.
- Add Sauces and Noodles: Stir in red chili paste, soy sauce, and vinegar to coat the vegetables. Add the drained rice noodles to the wok and toss to combine everything thoroughly over high heat for 1-2 minutes.
- Season with Curry Powder: Sprinkle curry powder over the noodle mixture and toss well to distribute the flavor evenly. Cook for another minute until everything is combined and heated through.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve immediately while warm.
Notes
- Use homemade curry powder for a fresher, more flavorful taste; store-bought curry powder works well for convenience.
- Curry powder can be made by grinding cardamom, ground coriander, cumin seeds, mustard seeds, cayenne powder, ground ginger powder, turmeric, and black peppercorns.
- You can customize the dish by adding your choice of protein such as tofu or nuts.
- Do not overcook the rice noodles to avoid them becoming sticky and unappealing.
- Adjust the amount of chili oil and red chili paste based on your preferred spice level.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 2 grams
- Calories: 228 kcal
- Sugar: 4 g
- Sodium: 10992 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
