Singapore-Style Rice Noodles

Experience the bold flavors of Southeast Asia with this Singapore-Style Rice Noodle dish. This recipe combines delicate rice vermicelli with a rich, aromatic sauce made from curry paste, garlic, and ginger. The dish is packed with colorful, crunchy vegetables like carrots, leeks, and red peppers, balanced by the creamy texture of scrambled eggs. It offers a perfect harmony of spicy, savory, and slightly sweet notes, making it an exciting weeknight dinner option. Quick to prepare and deeply satisfying, this meal brings restaurant-quality flavor to your home table. Serve it hot, garnished with fresh coriander, for a memorable culinary experience that is both comforting and adventurous.

Cooking Method: Boiling, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

Dietary: Vegan, Vegetarian

Description

Experience the bold flavors of Southeast Asia with this Singapore-Style Rice Noodle dish. This recipe combines delicate rice vermicelli with a rich, aromatic sauce made from curry paste, garlic, and ginger. The dish is packed with colorful, crunchy vegetables like carrots, leeks, and red peppers, balanced by the creamy texture of scrambled eggs. It offers a perfect harmony of spicy, savory, and slightly sweet notes, making it an exciting weeknight dinner option. Quick to prepare and deeply satisfying, this meal brings restaurant-quality flavor to your home table. Serve it hot, garnished with fresh coriander, for a memorable culinary experience that is both comforting and adventurous.

Ingredients

Rice noodles or rice sticks
Leeks
Carrots
Red peppers
Fresh chilies
Scallions
Peanut oil
Salt
Eggs, beaten
Sesame oil
Salt
Curry paste
Finely chopped garlic
Finely chopped fresh ginger
Stock (chicken or vegetable)
Sugar
Rice wine or dry sherry
Light soy sauce
Fresh coriander leaves

Directions

1
Soak the rice noodles in a bowl of warm water for 25 minutes until softened.
2
Drain the noodles thoroughly in a colander or sieve and set aside.
3
Wash and finely shred the white parts of the leeks.
4
Finely shred the carrots, red peppers, scallions, and fresh chilies.
5
In a small bowl, combine the beaten eggs with sesame oil and 1/2 teaspoon of salt; mix well.
6
In a separate bowl, whisk together the curry paste, garlic, ginger, stock, sugar, rice wine, and light soy sauce to create the sauce.
7
Heat peanut oil in a wok or large frying pan over high heat until almost smoking.
8
Add the carrots, leeks, scallions, and 2 teaspoons of salt to the hot wok and stir-fry for a few seconds until fragrant.
9
Add the shredded red peppers and stir-fry for about 1 minute until slightly tender but still crisp.
10
Pour in the prepared curry sauce and add the drained noodles to the wok.
11
Stir-fry the mixture vigorously for about 5 minutes until the noodles are well-coated, mixed, and heated through.
12
Push the noodles to one side of the wok and pour in the egg mixture, blending it thoroughly into the noodles as it cooks.
13
Continue to stir-fry for 1 further minute until the eggs are fully cooked and integrated.
14
Serve immediately, garnished with fresh coriander leaves.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Cholesterol 100mg34%
Sodium 1200mg50%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 8g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/singapore-style-rice-noodles-2/