Ingredients with Measurements:
- 8 oz. dried rice vermicelli noodles
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup bean sprouts
- 1 tbsp. curry powder
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 1/4 tsp. black pepper
- 2 eggs, beaten
- 2 scallions, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large skillet
- Large pot for boiling noodles
Step-by-step instructions:
1. Soak the rice vermicelli noodles in hot water for 10-15 minutes until soft. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the red and green bell peppers and stir-fry for 2-3 minutes until slightly softened.
4. Add the bean sprouts and stir-fry for 1-2 minutes until slightly wilted.
5. Add the curry powder, soy sauce, oyster sauce, sugar, and black pepper. Stir-fry for 1-2 minutes until the vegetables are coated in the sauce.
6. Push the vegetables to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix with the vegetables.
7. Add the soaked rice vermicelli noodles to the wok and stir-fry for 2-3 minutes until heated through and evenly coated in the sauce.
8. Garnish with sliced scallions and serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 50g
Protein: 8g
Sodium: 620mg
Sugar: 6g
Substitutions for ingredients:
- Rice vermicelli noodles can be substituted with any type of thin rice noodles.
- Vegetable oil can be substituted with any neutral oil.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as carrots, cabbage, or mushrooms.
- Curry powder can be substituted with any type of curry paste or spice blend.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add cooked shrimp, chicken, or tofu for extra protein.
- Use different types of noodles such as egg noodles or udon noodles.
- Add sliced chili peppers for extra heat.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Soak the rice vermicelli noodles in hot water until soft but not mushy.
- Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Use a spatula or tongs to toss the noodles and vegetables together to evenly coat them in the sauce.
- Adjust the seasoning to taste by adding more soy sauce, oyster sauce, or sugar as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Singapore-style fried noodles in a large platter or bowl, garnished with sliced scallions and lime wedges.
Garnishes:
Sliced scallions, chopped peanuts or cashews, sliced chili peppers, lime wedges.
Pairings:
Serve the Singapore-style fried noodles with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, cucumber salad.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok to loosen them up.
- If the vegetables are too soggy, increase the heat and stir-fry them quickly to remove excess moisture.
Food safety advice:
Make sure to cook the eggs thoroughly to avoid any risk of foodborne illness.
Food history:
Singapore-style fried noodles, also known as Singapore noodles, is a popular dish in Chinese cuisine. Despite its name, it is not actually a traditional dish from Singapore but rather a creation of Chinese immigrants who settled in Hong Kong and other parts of Southeast Asia.
Flavor profiles:
The Singapore-style fried noodles are savory, slightly spicy, and slightly sweet. The curry powder adds a warm and aromatic flavor to the dish.
Serving suggestions:
Serve the Singapore-style fried noodles as a main dish for lunch or dinner.
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Region: Singaporean