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A vibrant Indo-Chinese classic! Stir-fried rice vermicelli noodles tossed with fluffy scrambled eggs, crisp vegetables, and a fragrant curry powder sauce. This one-pan meal is packed with flavor and comes together in just 30 minutes.
For 4 servings
Prepare Noodles and Sauce
Scramble the Eggs
Stir-fry Aromatics and Vegetables
A vibrant Indo-Chinese classic! Stir-fried rice vermicelli noodles tossed with fluffy scrambled eggs, crisp vegetables, and a fragrant curry powder sauce. This one-pan meal is packed with flavor and comes together in just 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 446.59 calories per serving with 14.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Finish
Serve
Add 200g of thinly sliced chicken, peeled shrimp, or cubed firm tofu. Stir-fry the protein after the aromatics and before the vegetables, then proceed with the recipe.
Incorporate other quick-cooking vegetables like bean sprouts, snow peas, or sliced mushrooms. Add them along with the cabbage.
For more heat, add 1-2 finely chopped red or green chilies along with the garlic and ginger.
Omit the eggs and substitute with crumbled firm tofu or a plant-based egg alternative. Ensure your red chili sauce is vegan.
The generous amount of eggs in this dish provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Loaded with a variety of vegetables like carrots, capsicum, and cabbage, this meal is a great source of dietary fiber, vitamins A and C, and antioxidants that support digestive health and boost immunity.
The rice vermicelli noodles offer complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.
A typical serving of Egg Singapore Noodles contains approximately 450-550 calories, depending on the amount of oil and specific ingredients used.
This dish can be part of a healthy diet as it offers a good balance of carbohydrates, protein from eggs, and vitamins from vegetables. To make it healthier, you can increase the vegetable-to-noodle ratio and be mindful of the oil and sodium content from the soy sauce.
Yes, this dish is easily made gluten-free. Rice vermicelli noodles are naturally gluten-free. You just need to ensure you use a gluten-free soy sauce or tamari.
This usually happens for two reasons: over-soaking the noodles or using boiling water instead of hot water. Soak them just until they are pliable, not fully soft, as they will cook further in the wok.
Madras curry powder is traditionally used for its balanced heat and flavor profile, which works perfectly for this dish. However, any good quality medium-hot curry powder will work well.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or skillet over medium heat with a splash of water to prevent drying out, or in the microwave.
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