Singapore Noodles
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
435 kcal
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Course
Main Course
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Cuisine
Chinese
Singapore Noodles
Description
After cooking thin noodles until tender, vegetables—including red onion, red bell pepper, and shredded cabbage—are softened in olive oil until just tender. Fresh minced ginger and garlic are added for aromatic depth. A curry sauce is made from toasted sesame oil, gluten-free tamari, curry powder, rice vinegar, and maple syrup, creating a harmonious blend of savory, tangy, spicy, and sweet flavors.
The sauce coats the sautéed vegetables and noodles, with black pepper and salt adjusting taste. The noodles remain tender but lightly firm, while the vegetables add texture and freshness. Chopped green onions garnish the dish, adding a subtle sharpness.
This recipe serves about three to four portions, depending on protein additions. It can be enjoyed warm or cold and stores well refrigerated up to five days. Adjusting the noodle quantity can increase the vegetable ratio for a lower-carb meal. It pairs well as a main dish or alongside other Asian-inspired plates.
Ingredients
- 8 ounces thin noodles
- 1 tablespoon extra-virgin olive oil
- 1/2 red onion , thinly sliced
- 1 red bell pepper , thinly sliced
- 1 pound cabbage shredded
- 1 inch ginger minced, fresh
- 1 garlic minced, clove
- 2 green onions , chopped (for garnish)
- 1/2 teaspoon sea salt fine
- 1/2 teaspoon black pepper fine
Curry Stir-Fry Sauce
- 1 tablespoon sesame oil toasted
- 3 tablespoons tamari (gluten-free soy sauce)
- 2 teaspoons curry powder
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
Instructions
- Bring a pot of salted water to a boil, and cook the noodles according to the directions on the package. When they are done, drain and set aside.
- While the noodles are cooking, heat the olive oil in a separate large skillet over medium heat and add in the red onion, bell pepper, and shredded cabbage. Stir until the veggies have softened, about 8 to 10 minutes. Add in the ginger and garlic, and stir for 1 more minute.
- To prepare the sauce, stir together the sesame oil, tamari, curry powder, vinegar, and maple syrup. Pour the sauce over the sauteed veggies and add in the cooked noodles.
- Season the noodles and veggies with a 1/2 teaspoon of salt and black pepper, or to taste, and toss well to make sure everything is well-coated in the sauce and piping hot. Serve warm right away, with chopped green onions on top, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days. (They are delicious cold, too!)
Notes
- This recipe yields about three servings without additional protein; adding protein increases yield to four servings.
- Nutrition info is estimated for one-third of the recipe using chickpea noodles.
- Use only 4 ounces of noodles for a lower-carb option and to boost vegetable proportions.
- Adjust salt at the end depending on noodle quantity and taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1118mg | 47% |
| Potassium | 498mg | 11% |
| Fiber | 17g | 68% |
| Sugar | 19g | 38% |
| Vitamin A | 1797IU | 36% |
| Vitamin C | 122mg | 136% |
| Calcium | 147mg | 15% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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