Singapore-Style Rice Noodles Recipe

Name: Singapore-Style Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8-oz. pkg. rice vermicelli; 3/4 cup low-sodium vegetable broth; 3 Tbs. low-sodium soy sauce; 2 Tbs. Chinese cooking wine or sherry; 1 Tbs. plus 1 tsp. brown sugar; 2 Tbs. canola or peanut oil; 1/2 lb. shiitake mushrooms, stemmed and thinly sliced (5 cups); 1 red bell pepper, thinly sliced (1 cup); 1 green bell pepper, thinly sliced (1 cup); 1/2 onion, thinly sliced ( 1/2 cup); 4 cups thinly sliced napa cabbage; 2 cloves garlic, minced (2 tsp.); 2 Tbs. curry powder; 4 green onions, chopped ( 1/2 cup)

Servings: persons

1 8-oz. pkg. rice vermicelli
3/4 cup low-sodium vegetable broth
3 Tbs. low-sodium soy sauce
2 Tbs. Chinese cooking wine or sherry
1 Tbs. plus 1 tsp. brown sugar
2 Tbs. canola or peanut oil
1/2 lb. shiitake mushrooms, stemmed and thinly sliced (5 cups)
1 red bell pepper, thinly sliced (1 cup)
1 green bell pepper, thinly sliced (1 cup)
1/2 onion, thinly sliced ( 1/2 cup)
4 cups thinly sliced napa cabbage
2 cloves garlic, minced (2 tsp.)
2 Tbs. curry powder
4 green onions, chopped ( 1/2 cup)

1
Soak rice noodles in hot water 15 minutes, or until softened.
2
Drain, and set aside.
3
Whisk together broth, soy sauce, wine, and brown sugar in bowl.
4
Set aside.
5
Heat wok over high heat, until water droplets evaporate within 1 second.
6
Add oil, and swirl to coat wok.
7
Add mushrooms, bell peppers, and onion; stir-fry 2 to 3 minutes, or until vegetables are softened.
8
Add cabbage, garlic, and curry powder, and cook 1 to 2 minutes more.
9
Add broth mixture, and toss with vegetables; add noodles, and toss to combine.
10
Stir-fry 2 to 3 minutes, or until noodles absorb some of sauce and soften.
11
Remove from heat, and stir in green onions.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 8-oz. pkg. rice vermicelli, 3/4 cup low-sodium vegetable broth, 3 Tbs. low-sodium soy sauce, 2 Tbs. Chinese cooking wine or sherry, and more.

Yes, Singapore-Style Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Singapore-Style Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions