Sugar-Free Singapore Noodles
Elevate your weeknight dinner game with this vibrant and flavorful Sugar-Free Singapore Noodles recipe! Packed with colorful vegetables like julienned carrots, red bell peppers, and snow peas, this dish combines bold spices like curry powder and turmeric to create a perfectly seasoned stir-fry. Made with tender rice vermicelli noodles and a hint of lime for brightness, it delivers on taste without adding any sugar. Whether you choose juicy shrimp, tender chicken, or keep it entirely plant-based, this quick 45-minute recipe is a healthy, gluten-free twist on the classic Singapore noodles. Garnished with fresh cilantro and crunchy bean sprouts, it's a wholesome, satisfying meal perfect for any occasion.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Sesame oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 grams Snow peas, trimmed and halved
- 1 small Red onion, thinly sliced
- 200 grams Cooked shrimp or chicken (optional)
- 2 teaspoons Curry powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Lime juice
- 100 grams Bean sprouts
- 2 Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Place the rice vermicelli noodles in a large bowl and cover them with boiling water. Let them soak for about 5 minutes or until they are tender. Drain the noodles and set them aside.
In a large wok or non-stick skillet, heat the sesame oil over medium-high heat.
Add the minced garlic and ginger to the pan, and stir-fry for about 1 minute until fragrant.
Add the julienned carrot, red bell pepper, snow peas, and sliced red onion to the wok. Stir-fry the vegetables for about 3-4 minutes until they are slightly softened.
If using, add the cooked shrimp or chicken to the vegetables, stirring to combine.
Sprinkle the curry powder and turmeric over the vegetable mix, stirring well so that the spices evenly coat the ingredients.
Add the drained noodles to the wok, tossing them with the vegetables and seasoning.
Pour the low-sodium soy sauce and lime juice over the noodle mixture. Stir everything well and continue cooking for another 3-4 minutes to ensure all ingredients are hot and flavors meld.
Add the bean sprouts, green onions, salt, and black pepper to the wok, and toss them with the noodles.
Remove the wok from the heat and garnish the noodles with fresh cilantro before serving.
Serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 22.5 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 235 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1861 mg | 40% | |
*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.
