Singapore Noodles Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles stir-fried with curry powder, chicken, shrimp, and vegetables including bean sprouts and bell peppers. The dish is fragrant, slightly spiced, and balanced with soy and oyster sauce. It's a quick, flavorful meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 6 oz. rice sticks (rice vermicelli)
- 4 oz. boneless and skinless chicken breast (cut into thin strips)
- ½ teaspoon cornstarch
- 2 tablespoons oil
- 2 cloves garlic minced
- 4 oz. onion ((1/2))
- 2 oz. red bell pepper
- 6 oz. shrimp (shelled and deveined )
- 2 eggs (lightly beaten)
- 6 oz. bean sprout
- 3 stalks scallion (cut into two-inch lengths)
- 1 tablespoon oyster sauce
- 2 tablespoons curry powder
- 1 ½ tablespoons soy sauce
- ½ tablespoon sugar
- ¾ cup water
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1286mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 832mg
- Calcium
- 191mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1286MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.