Vegetable Singapore noodles
Thin rice noodles stir-fried with curry powder, egg, crunchy cabbage and peppers until golden, the takeout favorite that’s lighter than you’d think.
- 30 min total
- 25 min hands-on
- A little more hands-on
- Serves 4
- About $2.16 a serving
- 430 calories
- Vegetarian
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 8 oz rice noodles, thin vermicelli
- 3 tbsp gluten-free tamari
- 1 tbsp curry powder
- 1 tsp sesame oil
- 3 large eggs, beaten
- ½ yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, cut into thin strips
- 2 cups green cabbage, thinly shredded
- 1 cup shredded carrots
- 4 stalks green onions, cut into 2-inch pieces
- 1 cup bean sprouts
From your pantry
- 1 tsp sugar
- 3 tbsp vegetable oil, divided
Each serving has about 430 calories, 12 g protein, 61 g carbs and 16 g fat, and costs about $2.16 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No red bell peppers? Yellow bell peppers work.
- No green cabbage? Red cabbage or coleslaw mix works.
- No shredded carrots? Carrots work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Soak the noodles in very hot tap water 3 to 5 minutes, until soft. and snip them a few times with kitchen scissors.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 4 min
Dolly’s tip: Thin noodles soften fast. Snipping them makes them much easier to toss.Stir the tamari, curry powder, sugar, sesame oil and 3 tablespoons water together.
Heat 1 tablespoon oil in a large over medium-high heat. Scramble the eggs until just set with no runny parts and slide them onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add 1 tablespoon oil, the onion, garlic and ginger and stir 1 minute. Add the pepper, cabbage and carrot and 3 minutes, until .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Medium-high heatTimer: 4 min
Add the rest of the oil, the noodles and the sauce and with tongs 2 minutes, until every strand is evenly yellow.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min
in the eggs, green onions and bean sprouts for 1 minute and serve.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heat
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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