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Thin rice vermicelli noodles tossed in a wok with crisp, colorful vegetables and a distinctive, fragrant curry powder sauce. This popular Indo-Chinese dish is a flavor-packed, satisfying meal ready in under 30 minutes.
For 4 servings
Prepare Noodles and Sauce
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Thin rice vermicelli noodles tossed in a wok with crisp, colorful vegetables and a distinctive, fragrant curry powder sauce. This popular Indo-Chinese dish is a flavor-packed, satisfying meal ready in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 356.04 calories per serving with 6.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish
Serve Immediately
Add 200g of pan-fried tofu cubes, crumbled paneer, or 2 scrambled eggs for a more substantial, protein-rich meal. Add the cooked protein in the final step.
This recipe is easily made gluten-free. Use tamari instead of soy sauce and ensure your curry powder is certified gluten-free. Rice noodles are naturally gluten-free.
For added texture and flavor, toss in a handful of roasted peanuts or cashews along with the final garnish.
Add 1 cup of sliced shiitake or button mushrooms along with the bell peppers for an earthy, umami flavor.
Loaded with carrots, bell peppers, cabbage, and onions, this dish provides a wide array of vitamins, minerals, and dietary fiber, which is essential for digestive health.
The rice vermicelli noodles are a good source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Spices like turmeric and ginger, along with colorful vegetables, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
A typical serving of this Vegetable Singapore Noodles recipe contains approximately 320-350 calories. This is an estimate and can vary based on the specific ingredients and oil quantities used.
Yes, this dish can be very healthy. It's packed with a variety of vegetables, providing fiber, vitamins, and minerals. It's also plant-based. To make it even healthier, you can increase the quantity of vegetables and use a minimal amount of oil.
Absolutely. Rice vermicelli noodles are naturally gluten-free. The only ingredient you need to swap is the soy sauce; use tamari or a certified gluten-free soy sauce instead. Also, double-check that your curry powder blend is gluten-free.
Madras curry powder is traditionally preferred for its balanced, aromatic, and slightly spicy flavor profile, which gives the dish its characteristic taste and yellow color. However, any good quality medium-hot curry powder will work well.
The key is to not overcook them. Follow the package instructions, which usually involve soaking rather than boiling. Rinsing them under cold water immediately after draining stops the cooking process and washes away excess starch, which helps prevent them from becoming sticky and mushy.
Yes, this dish is very versatile. You can add pan-fried tofu, paneer, edamame, or scrambled eggs. Cook your protein separately and add it to the wok during the final step when you are tossing everything together.