Name: Singapore Noodles: Your New Weeknight Obsession!
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 ounces thin rice noodles; 1 tablespoon neutral oil (like vegetable or canola); 2 bell peppers, thinly sliced; 2 shallots, thinly sliced; 1 cup fresh bean sprouts; 1 teaspoon curry powder; 1 cup sliced shiitake mushrooms; 1 cup frozen peas; Fresh scallions, sliced for topping; 1 cup low-sodium chicken broth

Singapore noodles are a beloved dish known for their delicate rice noodles and vibrant mix of vegetables, all coated in a savory sauce. This recipe offers a quick and easy way to recreate this takeout favorite at home, perfect for busy weeknights. With a focus on fresh ingredients and a flavorful garlic-ginger sauce, these singapore noodles are customizable to your taste. Whether you’re a seasoned cook or a beginner, this recipe is designed for success, delivering a restaurant-quality meal in under 30 minutes.

⏱ Time: 25 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Singapore Noodles: Your New Weeknight Obsession!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Chinese

Ingredients Method Notes

Ingredients

4 ounces thin rice noodles
1 tablespoon neutral oil (like vegetable or canola)
2 bell peppers, thinly sliced
2 shallots, thinly sliced
1 cup fresh bean sprouts
1 teaspoon curry powder
1 cup sliced shiitake mushrooms
1 cup frozen peas
Fresh scallions, sliced for topping
1 cup low-sodium chicken broth

Method

Soak the rice noodles in cold water for 10 minutes. Wash and thinly slice all vegetables. In a small bowl, whisk together 1 cup chicken broth, 1 tablespoon oil, and 1 teaspoon curry powder for the sauce.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the sliced bell peppers, shallots, and bean sprouts along with the curry powder. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Add the sliced shiitake mushrooms and frozen peas to the skillet. Stir-fry for another 2 minutes until the vegetables are bright and vibrant.
Drain the soaked rice noodles and add them to the pan with the vegetables. Add approximately 2-3 tablespoons of the prepared sauce. Stir-fry continuously, tossing the noodles to prevent sticking, until heated through and moving freely.
Remove the pan from heat. Gradually add more sauce, tossing the noodles between additions, until they reach your desired level of sauciness and the sauce thickens slightly to coat the noodles.
Serve immediately, topped generously with sliced scallions and extra sauce if desired. Enjoy your delicious homemade Singapore Noodles!

Notes

– Use thin rice vermicelli noodles for the most authentic texture.
– Don’t overcook the vegetables; aim for tender-crisp for best results.
– Add your favorite protein like shrimp, chicken, or tofu for a complete meal.

Allergens: Soybeans, Wheat, Sesame.