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

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

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

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  • 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.

Cook's Note:

Substitute garlic, ginger, and red pepper for paste for easier prep time. Substitute liquid aminos for soy sauce to make gluten-free friendly.

Nutrition Facts

316 calories; protein 7.7g; carbohydrates 48.3g; fat 11.1g; cholesterol 93mg; sodium 361.8mg. Full Nutrition
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