A vibrant Indo-Chinese stir-fry with thin rice noodles, crisp vegetables, and a unique curry powder seasoning. This restaurant-style favorite is quick, easy, and packed with flavor, perfect for a weeknight meal.
Prep15 min
Cook15 min
Soak10 min
Servings4
Serving size: 1 serving
493cal
15gprotein
52gcarbs
Ingredients
200 g Rice Vermicelli Noodles (dry)
3 tbsp Vegetable Oil (or any high smoke point oil)
Fiber-rich, aromatic Singapore Style Vermicelli Noodles – perfectly spiced and quick to make!
This indo_chinese dish is perfect for breakfast. With 492.78 calories and 14.5g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
200 g Paneer (cut into small cubes)
2 tbsp Light Soy Sauce (use tamari for gluten-free)
1 tbsp Rice Vinegar
2 tsp Madras Curry Powder
0.5 tsp Turmeric Powder
1 tbsp Red Chili Sauce (adjust to taste)
1 tsp Sugar
0.75 tsp Salt (adjust to taste)
0.5 tsp Black Pepper (freshly ground)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare Noodles and Sauce
Place the dry rice vermicelli in a large bowl. Cover completely with warm (not boiling) water. Let it soak for 5-7 minutes, or until pliable but still firm to the bite (al dente). Drain thoroughly in a colander and set aside.
In a small bowl, whisk together the light soy sauce, rice vinegar, Madras curry powder, turmeric powder, red chili sauce, sugar, salt, and black pepper. This is your stir-fry sauce.
2
Stir-fry Aromatics and Vegetables
Place a large wok or skillet over high heat and add the vegetable oil. Once the oil is shimmering, add the minced garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onion and julienned carrots. Stir-fry for 2 minutes until the onion softens slightly.
Add the julienned bell pepper and stir-fry for another 2 minutes. The vegetables should be crisp-tender.
Finally, add the shredded cabbage and cook for 1 minute until it just begins to wilt.
3
Cook Paneer and Combine
Push the vegetables to one side of the wok. Add the paneer cubes to the empty space and let them sear for 1-2 minutes, tossing gently, until they are lightly golden on the sides.
Add the drained vermicelli noodles to the wok, followed by the prepared stir-fry sauce.
Using two spatulas or tongs, toss everything together quickly and continuously for 2-3 minutes over high heat. Ensure the noodles are evenly coated with the sauce and all ingredients are well combined and heated through.
4
Garnish and Serve
Turn off the heat. Garnish generously with chopped spring onion greens.
