Singapore-Style Rice Noodles

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Servings: 4 Difficulty: Intermediate
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A vibrant, spicy stir-fry featuring curry-infused noodles, crisp vegetables, and a rich tomato-peanut sauce.
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This Singapore-Style Rice Noodle dish is a flavorful twist on the classic Laksa, bringing together the warmth of curry paste with the freshness of crisp vegetables. The rice noodles soak up a rich, aromatic sauce made from tomato paste, coconut milk, and a hint of chili, creating a dish that is both comforting and exciting. It’s perfect for a quick weeknight dinner that feels special without requiring hours in the kitchen. The combination of leeks, carrots, and red peppers adds a delightful crunch and sweetness that balances the heat. Serve it hot, garnished with fresh scallions, for a meal that satisfies the whole family.

Singapore-Style Rice Noodles recipe image
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Singapore-Style Rice Noodles

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 76.6

Description

This Singapore-Style Rice Noodle dish is a flavorful twist on the classic Laksa, bringing together the warmth of curry paste with the freshness of crisp vegetables. The rice noodles soak up a rich, aromatic sauce made from tomato paste, coconut milk, and a hint of chili, creating a dish that is both comforting and exciting. It&# 226;ÂÂs perfect for a quick weeknight dinner that feels special without requiring hours in the kitchen. The combination of leeks, carrots, and red peppers adds a delightful crunch and sweetness that balances the heat. Serve it hot, garnished with fresh scallions, for a meal that satisfies the whole family.

Ingredients

Directions

  1. Soak the rice noodles in hot water for 10-15 minutes until softened, then drain and set aside.
  2. Slice the leeks, carrots, red peppers, and fresh chilies into thin, bite-sized pieces. Chop the scallions.
  3. Heat peanut oil in a large wok or skillet over medium-high heat.
  4. Add the leeks, carrots, red peppers, and chilies to the wok and stir-fry for 3-4 minutes until slightly tender but still crisp.
  5. Push the vegetables to the side of the wok and add the beaten eggs to the empty space, scrambling them lightly.
  6. Combine the scrambled eggs with the vegetables and add the drained rice noodles to the wok.
  7. Stir in the curry paste, tomato paste, coconut milk, salt, and sesame oil, tossing everything together until the noodles are evenly coated and heated through.
  8. Garnish with chopped scallions and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 76.6kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.6g3%
Cholesterol 11.9mg4%
Sodium 320.1mg14%
Total Carbohydrate 9.3g4%
Dietary Fiber 0.6g3%
Sugars 0.3g
Protein 3.1g7%

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

Keywords: singapore, rice noodles, stir fry, laksa, curry, vegetarian, vegan, spicy, asian, quick dinner, tomato sauce, coconut milk, peanut oil, sesame oil, leeks, carrots, red peppers, scallions, chilies
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