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My review
Singapore Rice Noodles
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kurioskurion
"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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Ingredients
45 m servings 316Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.