Name: Easy Singapore Rice Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Dried rice vermicelli noodles - 10 ⅝ ounces; Vegetable oil - 2 tablespoons; Garlic, minced - 2 cloves; Onion, diced - 1 large; Mild curry powder - 1 tablespoon; Shredded cabbage - 1 ½ cups; Carrot, peeled and cut into thin matchsticks - 1 large; Peas - 1 cup; White sugar - 1 teaspoon; Salt - 1 teaspoon; Water, or as needed - 1 tablespoon; Soy sauce - 1 tablespoon; Bean sprouts - 2 cups; Green onions, chopped - 2; Sweet Thai chile sauce, or to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Singapore Rice Noodles

1. Dried rice vermicelli noodles - 10 ⅝ ounces

2. Vegetable oil - 2 tablespoons

3. Garlic, minced - 2 cloves

4. Onion, diced - 1 large

5. Mild curry powder - 1 tablespoon

6. Shredded cabbage - 1 ½ cups

7. Carrot, peeled and cut into thin matchsticks - 1 large

8. Peas - 1 cup

9. White sugar - 1 teaspoon

10. Salt - 1 teaspoon

11. Water, or as needed - 1 tablespoon

12. Soy sauce - 1 tablespoon

13. Bean sprouts - 2 cups

14. Green onions, chopped - 2

15. Sweet Thai chile sauce, or to taste - 1 tablespoon

How to cook deliciously - Easy Singapore Rice Noodles

1. Stage

Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.

2. Stage

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.