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

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.