Singapore-Style Rice Noodles
Submitted by CreativeOne
Stir-fried rice noodles tossed in a ginger-garlic curry sauce with shredded vegetables, fresh chili, and silky scrambled egg. A quick weeknight noodle dish ready in under 45 minutes.
YIELD
4 servingsPREP
35 minCOOK
7 minREADY
42 minThis is the noodle dish that makes your wok sing. Thin rice vermicelli soaks up a fiery red curry sauce spiked with fresh ginger, garlic, and a splash of rice wine while shredded leeks, carrots, and peppers bring color and crunch to every forkful.
The beaten egg gets folded through right at the end, coating the noodles in golden ribbons that hold onto all that spiced goodness.
It comes together fast, start to finish, and feeds four generously.
Pro Tips
- Soak rice noodles in warm (not boiling) water so they stay bouncy and don’t turn to mush in the wok
- Have every ingredient prepped and within arm’s reach before you fire up the heat. Stir-frying waits for nobody
- Swap vegetable broth for chicken broth to keep this fully vegetarian
- Adjust the fresh chili and curry paste to your heat tolerance. Start with less, taste, and build up
Ingredients
Directions
Soak the rice noodles in a bowl of warm water for 25 minutes.
Drain in a colander or sieve.
(If you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse them in cold water until required.)
Wash and finely shred the white part of the leeks.
Finely shred the carrots, peppers, scallions and chili.
In a small bowl, combine the eggs with the sesame oil and salt.
Heat a wok or large pan over a high heat and add the oil.
When almost smoking, add the carrots, leeks, scallions and salt and stir-fry for a few seconds.
Add the peppers and stir-fry for about 1 minute.
Put in the curry sauce ingredients and the drained noodles.
Stir-fry the mixture for about 5 minutes until well mixed and heated through.
Then add the egg mixture blending thoroughly.
Stir-fry for 1 further minute.
Serve at once, garnished with fresh coriander.
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