Singapore Rice Noodles
Ready to transport your taste buds to Southeast Asia? Singapore Rice Noodles is a vibrant stir-fry bursting with bold flavors and colorful ingredients. This recipe features delicate rice vermicelli noodles tossed in a fragrant blend of curry powder, soy sauce, and oyster sauce, giving it its iconic golden hue. Juicy shrimp, tender chicken slices, and scrambled eggs add protein-packed richness, while crisp vegetables like julienned carrots, bell peppers, and bean sprouts bring a delightful crunch. Cooked in a single wok for maximum convenience, this quick and satisfying dish is perfect for weeknight dinners or casual gatherings. Garnish with fresh green onions for a final pop of flavor, and savor a harmonious balance of spice and savory goodness.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 300 grams Shrimp, peeled and deveined
- 150 grams Boneless chicken breast, thinly sliced
- 2 large Eggs
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 stalks Green onions, chopped
- 2 teaspoons Curry powder
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Bean sprouts
Instructions
Soak the rice vermicelli noodles in warm water for 10 minutes or as directed on the package. Drain and set aside.
In a small bowl, beat the eggs and season with a pinch of salt. Heat a wok or large skillet over medium heat, add 1 tablespoon of vegetable oil, and scramble the eggs. Remove the cooked eggs and set aside.
In the same wok, add another tablespoon of vegetable oil. Add the shrimp and stir-fry for 2-3 minutes until pink and fully cooked. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the garlic and sliced onion for 1 minute until fragrant.
Add the chicken slices to the wok and stir-fry until they are cooked through, about 3-4 minutes.
Stir in the carrot, red bell pepper, and green onions. Cook for 2-3 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the wok and sprinkle the curry powder into the center. Stir the curry powder in the hot wok for 30 seconds to release its aroma.
Add the soaked noodles, scrambled eggs, shrimp, soy sauce, oyster sauce, sesame oil, salt, and black pepper. Toss everything together until well combined and evenly coated in the sauces.
Gently fold in the bean sprouts and cook for an additional 1-2 minutes.
Serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 655 mg | 14% | |
*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.
