Today I show you how to make quick and tasty curried Singapore rice noodles using no oil and only healthy and delicious ingredients.
This is a perfect dish to make when you are short on time but feel like a hot meal. It is also ideal to make ahead of time and pack into your lunchbox for work or school.
Curried Singapore Rice Noodles
Ingredients
- 1 medium Red Bell Pepper (Capsicum) thinly sliced
- 1/4 cup Scallions thinly sliced
- 1 - 2 cloves Garlic chopped
- 1/4 cup Frozen Peas
- 1 tsp Tomato Paste
- 2 tsp Curry Powder
- 1/8 tsp Tumeric
- 1/8 tsp White Pepper
- 120 grams Rice Vermicelli Noodles cooked and drained
- 1/2 cup Vegetable Broth
- Salt and Chilli optional, to taste
Servings: servings
Units:
Instructions
- Heat a non-stick fry pan to medium-high heat. Add peppers and stir until softened.
- Add scallions and stir through again.
- Add garlic and stir through for a minute or so. Then add the frozen peas and stir through for a minute more.
- Add tomato paste and spices and continue to stir for another minute.
- Toss through the noodles and add the vegetable broth to loosen everything from the pan and stir through until everything is well combined. You are ready to eat 🙂
Recipe Notes
Add chili in at the end if you like your food spicy!
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Looks yummy! I like the fact that it is gluten free as well 🙂
Yes, very yummy Pawan 🙂
How would the ingredients be if I was serving 6 ?
This recipes serves 2. So triple the recipe for 6 serves.
Great blog! I’m from Singapore and I find it funny that we don’t exactly have a dish called Singapore noodles. This type of rice noodle we call it bee hoon. This recipe is quite similar to pancit behon from Phillipines 🙂
lol thanks Joy. Whatever we call it… it tastes good 🙂
Looks awesome! Will definitely try it out! I love red peppers and I put them in everything!! 😀
This is so yummy, just had it for lunch. Love your recipes.
I just finished a 50 fast and I am starving. I have printed this recipe and I am off the organic store to pick up ingredients for this recipe. Thanks for all you do…
I watched this on you tube and saw your links to articles about ‘oils”. If that isn’t enough to stop one from cooking with it, I don’t know what would. Thanks for the info.
Fantastic Pauline… so glad you took this important information on board!
It was remarkably bland. I’d double up on the veg and spices and soy, cut back the noodles to give more substance and taste. Cheers. George Roman, Chevy Chase, MD , USA
This looks amazing! All of the color is like a rainbow of health. Thanks for the recipe!
ok, I don’t like curry.. what other spices can I use to make this and it still be delicious
Maybe try chilli instead… or middle eastern spices.