Name: Singapore Rice Noodles
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Dried thin rice noodles - 1 cup; Water - 3 tablespoons; Soy sauce - 1 tablespoon; Curry powder - 2 teaspoons; Brown sugar - 1 teaspoon; Ground turmeric - ½ teaspoon; White vinegar - ½ teaspoon; Crushed red pepper - 1 pinch; Olive oil - 1 tablespoon; Red bell pepper, sliced - 1; White onion, sliced - 1; Minced garlic - 1 teaspoon; Minced fresh ginger root - 1 teaspoon; Minced red chile pepper - ½ teaspoon; Shredded cabbage - 1 ½ cups; Shredded carrots - 1 cup; Eggs - 2; Bean sprouts - 1 cup; Green onions, chopped - 3; Sesame oil - 1 tablespoon; Lime, juiced - 1; Finely chopped fresh cilantro - 1 tablespoon; Sesame seeds - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Singapore Rice Noodles

1. Dried thin rice noodles - 1 cup

2. Water - 3 tablespoons

3. Soy sauce - 1 tablespoon

4. Curry powder - 2 teaspoons

5. Brown sugar - 1 teaspoon

6. Ground turmeric - ½ teaspoon

7. White vinegar - ½ teaspoon

8. Crushed red pepper - 1 pinch

9. Olive oil - 1 tablespoon

10. Red bell pepper, sliced - 1

11. White onion, sliced - 1

12. Minced garlic - 1 teaspoon

13. Minced fresh ginger root - 1 teaspoon

14. Minced red chile pepper - ½ teaspoon

15. Shredded cabbage - 1 ½ cups

16. Shredded carrots - 1 cup

17. Eggs - 2

18. Bean sprouts - 1 cup

19. Green onions, chopped - 3

20. Sesame oil - 1 tablespoon

21. Lime, juiced - 1

22. Finely chopped fresh cilantro - 1 tablespoon

23. Sesame seeds - 1 tablespoon

How to cook deliciously - Singapore Rice Noodles

1. Stage

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

2. Stage

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.

3. Stage

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.