Name: Easy Singapore Rice Noodles
Prep time: 15 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
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

Directions

Step 1

Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.

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Step 2

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.

Nutrition Facts

Per Serving:

421 calories; protein 14.6g; carbohydrates 73.9g; fat 9.1g; sodium 890.5mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts