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RECIPE
18 INGREDIENTS 12 STEPS 45min

Singapore Noodles

5.0
1 Ratings
Editor's Choice
Singapore Noodles, also called Singapore Beehoon, are stir-fried rice vermicelli loaded with vegetables, eggs, and shrimp. The Curry powder gives the noodles a yellow color and classic curry flavor. It's versatile to handle any type of vegetable or protein and can easily be made vegetarian.
Singapore Noodles Recipe | SideChef
Singapore Noodles, also called Singapore Beehoon, are stir-fried rice vermicelli loaded with vegetables, eggs, and shrimp. The Curry powder gives the noodles a yellow color and classic curry flavor. It's versatile to handle any type of vegetable or protein and can easily be made vegetarian.
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
45min
Total Time
$1.73
Cost Per Serving

Ingredients

Servings
8
US / METRIC
8 oz
Vermicelli Noodles
3 Tbsp
1 Tbsp
Oyster Sauce
1 Tbsp
Rice Vinegar
1 1/2 Tbsp
Curry Powder
1 Tbsp
Brown Sugar
3 Tbsp
Cooking Oil
1
Carrot , julienned
1
Small Onion , thinly sliced
3 cloves
Garlic , minced
2 cups
Shredded White Cabbage
2
Eggs , lightly beaten
1 1/2 cups
Bean Sprouts
1 dash
Ground White Pepper
as needed
Chopped Scallions
for garnish
as needed
for garnish
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Nutrition Per Serving

VIEW ALL
CALORIES
248
FAT
8.1 g
PROTEIN
13.1 g
CARBS
32.7 g

Author's Notes

You can use coleslaw mix (carrot + cabbage) to save time.

Cooking Instructions

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Step 1
Soak the Vermicelli Noodles (8 oz) in warm water for about 30 minutes. Then drain them, cover the bowl with plastic wrap, and set them aside.
Step 2
Prepare the sauce in a small bowl by mixing together Ketchup (3 Tbsp) , Light Soy Sauce (2 Tbsp) , Oyster Sauce (1 Tbsp) , and Rice Vinegar (1 Tbsp) .
Step 3
In a separate small bowl, mix Curry Powder (1 1/2 Tbsp) with Brown Sugar (1 Tbsp) .
Step 4
Heat Oil (3 Tbsp) in a wok over medium-high heat. Add Carrot (1) and Onion (1) to the wok.
Step 5
As soon as the onions have softened, stir in Garlic (3 cloves) and White Cabbage (2 cups) . Stir-fry till the cabbage is slightly soft, then remove the vegetables from the wok and set aside.
Step 6
Add more oil to the wok if it's dry, then scramble the Eggs (2) .
Step 7
Return the vegetables to the wok, push the eggs and vegetables to the side of the wok.
Step 8
Add the Large Shrimp (8 oz) to the wok and stir-fry the shrimp for about 1 minute, till fully cooked.
Step 9
Add the vermicelli noodles to the wok, along with the sauce and curry powder mixture. Stir to combine all ingredients, ensuring that all of the noodles are evenly coated in the sauce and seasoning.
Step 10
Add the Bean Sprouts (1 1/2 cups) to the noodles, stir again but don't overcook them.
Step 11
Top the dish with Ground White Pepper (1 dash) , then transfer the noodles to a large serving bowl.
Step 12
Garnish with Scallions (as needed) and Fresh Cilantro (as needed) .

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Nutrition Per Serving
Calories
248
% Daily Value*
Fat
8.1 g
10%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
102.3 mg
34%
Carbohydrates
32.7 g
12%
Fiber
2.7 g
10%
Sugars
6.6 g
--
Protein
13.1 g
26%
Sodium
393.4 mg
17%
Vitamin D
0.2 µg
1%
Calcium
63.0 mg
5%
Iron
1.5 mg
8%
Potassium
262.8 mg
6%
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