Singapore Rice Noodles
Singapore Rice Noodles is a vibrant dish that combines the lightness of rice vermicelli with a medley of colourful vegetables, tender chicken and a distinctive curry flavour.
Ingredients
- 2 tbsp. Vegetable oil
- 1 tbsp. freshly grated Ginger
- 1 tbsp Grated Garlic
- 1 Red chilli seeded and finely chopped
- 1 ½ Tbsp. Medium curry powder
- 1 Red pepper seeded and sliced into strips
- 1 small carrot cut into matchsticks
- 1 handful Bean sprouts
- 2 Spring onions cut in half and thinly sliced lengthwise
- 2 Nests Dried Rice noodles vermicelli
- 1 tsp. crushed dried Chillis
- ¼ tsp white pepper
- 1 tbsp. Light soy sauce
- 1 tbsp. Dark Soy
- 1 tbsp. Rice vinegar
- 1 tsp sugar
- ¼ tsp white pepper
- 1 tsp Sesame oil
Instructions
- Begin by softening your dried vermicelli in boiling water, this only takes 3 to 5 minutes. Drain and plunge under cold water. Once cooled drain and allow to air dry.
- Add oil to a hot wok along with the garlic, ginger and onion, fry until fragrant. Now add fresh chilli, dried chillis, peppers, carrot, spring onion and continue to fry for 1 to 2 minutes.
- Now add your air dried noodles along with the curry powder, combine everything together, once combined add light soy, dark soy, vinegar, sugar and white pepper.
- Continue to stir fry for another 2 to 3 minutes. Once piping hot turn off the heat and add the sesame oil.
Video
Nutrition
Calories: 191kcal | Carbohydrates: 9g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 439mg | Potassium: 221mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5444IU | Vitamin C: 37mg | Calcium: 27mg | Iron: 1mg