Easy Singapore Rice Noodles recipe
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Ingredients
- 10 ⅝ ounces dried rice vermicelli noodles 2 tablespoons vegetable oil 2 cloves garlic, minced 1 large onion, diced 1 tablespoon mild curry powder 1 ½ cups shredded cabbage 1 large carrot, peeled and cut into thin matchsticks 1 cup peas 1 teaspoon white sugar 1 teaspoon salt 1 tablespoon water, or as needed 1 tablespoon soy sauce 2 cups bean sprouts 2 green onions, chopped 1 tablespoon sweet Thai chile sauce, or to taste
Nutrition Info
- 421.3 caloriescarbohydrate: 73.9 gcholesterol: : -fat: 9.1 gfiber: 7.5 gprotein: 14.6 gsaturatedFat: 1.5 gservingSize: -sodium: 890.5 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Easy Singapore Rice Noodles
Directions
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Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.
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.