Singapore Noodles Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)

Singapore Noodles Recipe

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 70%
CARBS 52G40% OF CAL
3G FIBER41G OTHER7G TOTAL SUGAR
FAT 17G31% OF CAL
4G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Curry-spiced rice noodles loaded with prawns, chicken, pork, egg, and vegetables. A golden, aromatic stir-fry that tastes like takeout.

mainstir fryshellfishchickenporkdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 180 g (6.5oz) dried vermicelli rice noodles
  • 1 tsp sesame oil
  • 1 tbsp medium curry powder ((go hotter if you like))
  • 1 tsp turmeric
  • 1/2 tsp white pepper
  • 1 tsp sugar (white or light brown)
  • 2 tbsp soy sauce (light or all-purpose)
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine ((shaoxing))
  • 2 tbsp water
  • 2 tbsp oil
  • 1 small onion (peeled and thinly sliced)
  • 1/2 red bell pepper (deseeded and thinly sliced)
  • 1/2 green bell pepper (deseeded and thinly sliced)
  • 1 medium carrot (peeled and sliced into thin strips)
  • 2 cloves garlic (peeled and minced)
  • 12 king prawns
  • 100 g (3.5 oz) cooked chicken breast (sliced into thin strips (or shredded))
  • 100 g (3.5 oz) cooked char siu pork (chopped into small chunks (see options and alternatives in notes section))
  • 2 eggs (lightly whisked)
  • 1 tsp soy sauce (light or all-purpose)
  • 100 g (3.5 oz) fresh bean sprouts (- you can replace with canned bean sprouts that have been drained if preferred (less crunch though))
  • chopped spring onions (scallions)
PREP
20M
SODIUM
1256MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.