How To Make Spicy Singapore Noodles
A fiery and flavorful noodle dish with a mix of vegetables and spices, inspired by the vibrant street food of Singapore.
Serves:
Ingredients
- 8 oz rice vermicelli noodles
- 1 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup bean sprouts
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onions
- 2 cloves garlic, minced
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce (optional)
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
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Cook rice vermicelli noodles according to package instructions. Drain and set aside.
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In a large pan or wok, heat vegetable oil over medium-high heat. Add garlic and onions, and stir-fry for 1-2 minutes until fragrant.
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Add bell pepper, carrot, bean sprouts, and mushrooms. Stir-fry for 3-4 minutes until vegetables are slightly tender.
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Push the vegetables to one side of the pan and add curry powder, turmeric powder, and chili powder. Stir the spices in the oil for about 30 seconds.
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Mix the spices with the vegetables and add cooked noodles. Toss everything together until well combined.
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Stir in soy sauce, oyster sauce, and fish sauce (if using). Season with salt to taste. Cook for an additional 2-3 minutes to heat through.
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Remove from heat and serve hot. Garnish with fresh cilantro leaves and serve with lime wedges.
Nutrition
- Calories : 300kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 700mg
- Total Carbohydrates : 55g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 7g
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