Description
Singapore Noodles is a vibrant and flavorful stir-fried dish featuring tender rice noodles tossed with a variety of sautéed vegetables and aromatic curry powder. This quick and colorful recipe combines the nuttiness of sesame oil, the tang of vinegar, and the subtle heat of chili paste, making it a perfect light lunch or dinner option inspired by Asian flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons sesame oil
- 1 tablespoon chili oil (optional)
- Salt as needed
- Rice noodles (about 200 grams)
- 1 small onion, sliced
- ½ bell pepper (red + green), finely sliced
- 1 carrot, finely sliced
- ⅓ cup French beans, diced
- 1-2 tablespoons curry powder (adjust to taste)
- 1-2 tablespoons soy sauce (adjust as needed)
- 1-2 tablespoons rice vinegar or regular vinegar
- 1 teaspoon red chili paste (optional)
- 2 stalks green onion, chopped for garnish
Curry Powder Ingredients (Optional Homemade Mix)
- 1 tablespoon cardamom
- 1 tablespoon ground coriander
- 2 teaspoons 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 large stockpot, bring 2 quarts of water to a boil. Once boiling, add salt and 1 tablespoon of oil to the water. Add the rice noodles and cook for 3 minutes, stirring occasionally to prevent sticking. The noodles should be just tender but not mushy.
- Drain and Rinse: Strain the cooked noodles in a colander and rinse them under cold running water to halt the cooking process. Gently separate the noodles with your fingers to prevent clumping.
- Sauté Vegetables: Heat sesame oil and chili oil (if using) in a wok over medium-high heat. Add sliced onions and sauté until they begin to change color. Then add bell peppers, carrots, and French beans. Cook until the vegetables start to become tender.
- Add Sauces: Stir in the red chili paste, soy sauce, and vinegar. Mix thoroughly so that the vegetables are well coated with the sauces.
- Toss Noodles: Add the drained rice noodles to the wok. Using tongs, toss the noodles with the vegetables and sauce mixture on high heat for 1-2 minutes to combine and heat through.
- Add Curry Powder: Sprinkle in the curry powder and continue tossing the noodles until the curry is evenly distributed and the flavors meld together.
- Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve immediately while hot for best flavor and texture.
Notes
- You can use store-bought curry powder for convenience, but homemade fresh masala significantly enhances the flavor.
- Feel free to add other vegetables or protein sources like tofu, nuts, or shrimp to customize the dish.
- Avoid overcooking the rice noodles to prevent them becoming sticky and unappealing.
- Chili oil and red chili paste are optional and can be adjusted to your preferred spice level.
- If you don’t have rice vinegar, regular vinegar can be substituted with a slight difference in flavor.
Nutrition
- Serving Size: 100 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
