Description
Singapore Noodles is a vibrant and flavorful stir-fried dish featuring tender rice noodles tossed with a colorful medley of vegetables, aromatic curry powder, and a blend of savory sauces. This quick and easy recipe delivers a deliciously spicy and tangy meal perfect for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoon Sesame Oil
- 1 tablespoon Chili Oil (optional)
- Salt as needed
- Rice Noodles (enough for 2 servings, approximately 100 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
Curry Powder Ingredients (Optional Homemade Curry Powder)
- 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 the Noodles: In a stock-pot, bring 1-2 quarts of water to a boil. Add salt and 1 tablespoon of oil to the boiling water. Add the rice noodles and cook, stirring occasionally, for 3 minutes or until just tender. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Gently separate the noodles using your fingers to prevent clumping.
- Prepare the Vegetables: Heat sesame oil and chili oil (if using) in a wok over medium-high heat. Add sliced onions and sauté until they start to change color. Then add the bell peppers, carrot, and French beans and cook until the vegetables begin to soften but retain some crunch.
- Add Sauces and Noodles: Stir in red chili paste (if using), soy sauce, and rice vinegar to coat the vegetables evenly. Add the drained rice noodles to the wok and toss everything together using tongs to ensure the noodles are well coated with the sauces and mixed with the vegetables.
- Incorporate Curry Powder: Sprinkle the curry powder over the noodles and vegetables. Continue tossing and cooking over high heat for 1-2 minutes until the curry powder is well combined and the dish is heated through evenly.
- Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve immediately for best taste and texture.
Notes
- Using homemade curry powder greatly enhances flavor, but store-bought curry powder can be used for convenience.
- You can add other vegetables or protein sources such as tofu or nuts to customize the dish.
- Avoid overcooking rice noodles to prevent stickiness and maintain an appealing texture.
- Make sure to rinse noodles under cold water after boiling to stop further cooking and prevent clumping.
- Adjust chili oil and red chili paste quantities based on your preferred spice level.
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
