nutritional information

Per 2-cup serving:

  • Calories: 251
  • Protein: 3 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 50 g
  • Cholesterol: 0 mg
  • Sodium: 300 mg
  • Fiber: 4 g
  • Sugar: 8 g
Vegan

Singapore-Style Rice Noodles

Singapore-Style Rice Noodles

Serves 6

30 minutes or fewer

Like Singapore itself, this dish brings together flavors from many traditions.
  • 1 8-oz. pkg. rice vermicelli
  • ¾ 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
  • ½ 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)
  • ½ onion, thinly sliced (½ cup)
  • 4 cups thinly sliced napa cabbage
  • 2 cloves garlic, minced (2 tsp.)
  • 2 Tbs. curry powder
  • 4 green onions, chopped (½ cup)

1. Soak rice noodles in hot water 15 minutes, or until softened. Drain, and set aside.

2. Whisk together broth, soy sauce, wine, and brown sugar in bowl. Set aside.

3. Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, and swirl to coat wok. Add mushrooms, bell peppers, and onion; stir-fry 2 to 3 minutes, or until vegetables are softened. Add cabbage, garlic, and curry powder, and cook 1 to 2 minutes more. Add broth mixture, and toss with vegetables; add noodles, and toss to combine. Stir-fry 2 to 3 minutes, or until noodles absorb some of sauce and soften. Remove from heat, and stir in green onions.

April/May 2012 p.28

you might also like



comments

this was delicious

natasha - 2014-07-11 17:07:12

This was a little bland--I used a little extra curry powder, but it just wasn't flavorful enough, although it tasted healthy. It might be better as a side to another dish, like a thai curry.

JR - 2014-04-13 01:38:46

My noodles got completely mushy after soaking them and it made the whole dish disgusting. I don't know if maybe they were old or what, but I don't think I will waste my time trying this one again.

VeggieLover - 2014-04-03 22:47:59

Good

Noodles - 2014-03-06 12:07:48

Good base - I think it would be even better with tofu or shrimp - I'll try that next. I agree it was a bit too mild for me, and may also bump up the curry, or add red pepper flakes next time.

Holly Monsos - 2014-02-06 01:25:48

Loved this dish! Definitely a keeper. I made a couple changes: first I used raw sugar cane rather than brown sugar, which is not as sweet; second I added extra curry powder to add more flavor and spice.

Ashley - 2013-04-17 00:04:28

Good, but needs more spice for my family. Next time I'll add some red chili paste.

K D - 2013-03-20 16:40:03

Like the vegetable variety but the sweet flavor was not for us.

C T - 2013-02-23 23:25:54

I used half collard greens to sweeten the strong mustard taste. You have to be very careful to not overcook the noodle. I cooked it because when I soaked the noodle it never softened as much. Over all a good dish, will surely make it again.

kk - 2013-02-18 17:07:13