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Singapore Noodles

Experience the delightful twist of Singapore Noodles with delicate rice vermicelli, aromatic spices, and vibrant vegetables, making for a quick and flavorful one-pan meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Singaporean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g rice vermicelli Soak in hot water for 10 minutes before cooking.
  • 200 g shrimp or chicken, cooked and sliced Can be substituted with tofu for a vegetarian version.
  • 1 cup bell peppers, sliced Any color bell pepper works well.
  • 1 cup carrots, julienned Adds vibrant color and crunch.
  • 1 cup snap peas Can be substituted with other veggies like broccoli.
Seasoning and Condiments
  • 2 tablespoons curry powder Can substitute with curry paste for a more intense flavor.
  • 3 tablespoons soy sauce Adjust based on taste preference.
  • 2 tablespoons vegetable oil Used for sautéing.
  • 2 green onions, chopped green onions, chopped For garnish.
  • 1 tablespoon garlic, minced Adds flavor; do not skip toasting.
  • 1 tablespoon ginger, minced Infuses a warm flavor.

Method
 

Preparation
  1. Soak the rice vermicelli in hot water for about 10 minutes until softened, then drain.
Cooking
  1. Heat vegetable oil in a large pan or wok over medium heat. Add the garlic and ginger; sauté for 1 minute.
  2. Add the shrimp or chicken and cook until heated through.
  3. Toss in the bell peppers, carrots, and snap peas; stir-fry for about 3-4 minutes until tender-crisp.
  4. Stir in the curry powder and soy sauce, mixing well.
  5. Add the drained rice vermicelli and stir until everything is evenly coated and heated through.
  6. Garnish with chopped green onions and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat quickly in a pan or microwave.