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Ingredients

1 cup dried thin rice noodles 3 tablespoons water 1 tablespoon soy sauce 2 teaspoons curry powder 1 teaspoon brown sugar ½ teaspoon ground turmeric ½ teaspoon white vinegar 1 pinch crushed red pepper 1 tablespoon olive oil 1 red bell pepper, sliced 1 white onion, sliced 1 teaspoon minced garlic 1 teaspoon minced fresh ginger root ½ teaspoon minced red chile pepper 1 ½ cups shredded cabbage 1 cup shredded carrots 2 eggs 1 cup bean sprouts 3 green onions, chopped 1 tablespoon sesame oil 1 lime, juiced 1 tablespoon finely chopped fresh cilantro 1 tablespoon sesame seeds

Nutrition Info

316.1 calories carbohydrate: 48.3 g cholesterol: 93 mg fat: 11.1 g fiber: 5.7 g protein: 7.7 g saturatedFat: 2 g servingSize: - sodium: 361.8 mg sugar: 9 g transFat: : - unsaturatedFat: : -

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

4 servings

Awesome Singapore stir-fry rice noodle dish. Would not recommend this dish for a party unless you have a giant wok.