Singapore Noodles, spicy and tasty 星洲炒米粉 || Stir fry Rice Noodles

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in calories, while spaghetti is more affordable.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is leaner, and tofu is a budget-friendly protein.

curry powder

🥗Healthier: turmeric and cumin mix

💰Cheaper: curry paste

Turmeric and cumin provide similar flavors with health benefits.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories, while almond milk is often cheaper.

Soak rice vermicelli in hot water until softened, about 5-10 minutes.

Drain and set aside the softened noodles.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add diced chicken and cook until browned, about 4-5 minutes.

Stir in shrimp and cook until pink, about 2-3 minutes.

Add sliced bell peppers, onions, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Sprinkle curry powder over the mixture and stir well to combine.

Add the softened noodles to the skillet and toss to coat with the curry mixture.

Pour in soy sauce and coconut milk; stir until heated through, about 2-3 minutes.

Fold in peas and bean sprouts, cooking for another minute.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens