Servings
Font
Back
Singapore Noodles
4.8 from 51 votes

Singapore Noodles

Singapore Noodles combines thin noodles with sautéed red onion, bell pepper, shredded cabbage, ginger, and garlic, tossed in a curry-spiced sauce of sesame oil, tamari, rice vinegar, and maple syrup. The resulting dish is bright with a mild curry flavor and tender vegetables, garnished with green onions. It’s a flavorful noodle stir-fry that balances savory and sweet notes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3
Calories: 435 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 435

% 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.