Singapore-Style Stir-Fried Rice Noodles recipe - ingredients, nutrition and when to eat it
These Singapore-style stir-fried rice noodles are made with thin rice noodles, shrimp, egg, bean sprouts, and vegetables, finished with a hint of curry.
These Singapore-style stir-fried rice noodles are made with thin rice noodles, shrimp, egg, bean sprouts, and vegetables, finished with a hint of curry. The noodles are chewy and the vegetables crisp, making this fragrant dish easy to enjoy. It’s perfect for a busy lunch or a light dinner.
Noodles · 25 minutes to cook
Nutrition (per 454g serving): 607.4 kcal · protein 28.4g · carbohydrate 78g · fat 20g · sodium 1902.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t soak the rice noodles too long, or they can break easily during stir-frying; soak them only until they can bend by hand.
Tips: Spread the shrimp out in the pan without overlapping so they release less water and keep a better texture.
Tips: Add the bean sprouts at the end and stir-fry briefly to keep them crisp.
Tips: Lightly stir-frying the curry powder in oil brings out a clearer aroma.
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Ingredients (1 serving)
- Dried rice noodles — 80 g
- Shrimp — 6 pc
- Egg — 1 pc
- Mung bean sprouts — 1 cup
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Garlic — 2 pc
- Green onion — 0.3 pc
- Curry powder — 1 tsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Cooking oil — 1 Tbsp
- Water — 2 Tbsp