Stir Fried Singapore Noodles
Ingredients
The Stir Fry
-
4
ounces
thin rice noodles
-
1
tablespoon
oil
-
2
pieces
bell peppers, thinly sliced
-
2
pieces
shallots, thinly sliced
-
1
cup
bean sprouts
-
1
teaspoon
curry powder
-
1
cup
sliced shiitake mushrooms
-
1
cup
frozen peas
-
to taste
none
sliced scallions for topping
The Sauce
-
1
cup
low sodium chicken broth (or vegetable broth for vegan/vegetarian)
-
¼
cup
low sodium soy sauce
-
3
tablespoons
mirin
-
2
teaspoons
minced garlic
-
1
teaspoon
minced ginger
-
½
teaspoon
sambal oelek
Instructions
- Soak the rice noodles in cold water and prepare the vegetables.
- Heat oil in a skillet over high heat and stir-fry the peppers, shallots, and bean sprouts with curry powder for 3-5 minutes.
- Add mushrooms and peas to the skillet and stir-fry for another 2 minutes until bright and tender-crisp.
- Drain the noodles and add them to the skillet, along with a splash of sauce. Stir-fry continuously to prevent sticking.
- Remove from heat and gradually add the sauce, tossing until the noodles are coated and the sauce thickens slightly. Top with scallions.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
6g
Total carbohydrates
40g
Total protein
8g
Sodium
600mg
Cholesterol
0mg
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