Description
A flavorful and vibrant Singapore Noodles recipe featuring stir-fried rice noodles with colorful vegetables, curry powder, and a blend of savory sauces, perfect for a quick and delicious meal.
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 (or as per 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 Noodles: In a stock-pot, add 1-2 quarts of water and bring it to a boil. Add salt and 1 tablespoon of oil to the boiling water, then add the rice noodles. Stir continuously and cook for 3 minutes until noodles are almost cooked.
- Drain and Cool Noodles: Strain the noodles using a colander and rinse in cold water to stop cooking. Gently separate the noodles with your fingers to prevent sticking.
- Prepare Vegetables: Heat sesame oil and chili oil in a wok over medium-high heat. When hot, sauté the sliced onions until they begin to change color, then add bell peppers, carrot, and French beans. Stir-fry until the vegetables start to soften.
- Add Sauces: Add red chili paste, soy sauce, and rice vinegar to the wok with the vegetables. Mix well to coat everything evenly.
- Combine Noodles and Curry Powder: Add the drained noodles into the wok. Using tongs, toss noodles with the vegetable and sauce mixture. Cook on high heat for 1-2 minutes, stirring constantly. Finally, sprinkle curry powder over the noodles and mix thoroughly until well combined.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve the Singapore Noodles immediately for best flavor.
Notes
- Using homemade curry powder enhances the flavor, but store-bought curry powder can be used for convenience.
- You can add additional vegetables or protein like tofu or nuts according to preference.
- Do not overcook the rice noodles, as they may become sticky and lose their texture.
- To avoid sticking, rinse noodles in cold water immediately after boiling and separate them gently.
- Adjust chili oil and red chili paste quantities to suit your spice tolerance.
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
