Nut-Free Singapore Noodles
Bursting with vibrant color and bold flavors, Nut-Free Singapore Noodles are a quick, crowd-pleasing dish perfect for weeknight dinners or entertaining. This allergy-friendly adaptation of the classic recipe features silky rice vermicelli noodles tossed in a fragrant medley of curry powder, garlic, and ginger, complemented by crisp-tender vegetables like bell peppers, carrots, and snow peas. Shiitake mushrooms add an umami punch, while scrambled eggs and bean sprouts bring texture and balance. Finished with a drizzle of soy and oyster sauce and garnished with fresh cilantro and lime wedges, this nut-free stir-fry is a flavorful, customizable dish ready in just 35 minutes. Perfect for those seeking an easy, vibrant, and allergy-conscious Asian-inspired meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 3 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 100 grams Snow peas, trimmed
- 100 grams Shiitake mushrooms, sliced
- 2 Eggs, beaten
- 2 tablespoons Curry powder
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 100 grams Bean sprouts
- 3 Green onions, sliced
- 2 tablespoons Fresh cilantro, for garnish
- 2 Lime wedges, for serving
Instructions
Place the rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for about 5 minutes, or until softened. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove the scrambled eggs from the wok and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the sliced red bell pepper, julienned carrot, snow peas, and sliced shiitake mushrooms to the wok. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
Sprinkle the curry powder over the vegetables and stir well to coat.
Add the drained rice noodles to the wok, along with the soy sauce and oyster sauce. Toss everything together gently, making sure the noodles and vegetables are well combined.
Return the scrambled eggs to the wok, along with the bean sprouts. Toss again to mix everything thoroughly.
Serve the nut-free Singapore noodles hot, garnished with sliced green onions, fresh cilantro, and lime wedges on the side.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 6507 mg | 283% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 21.3 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 239 mg | 18% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
