Singapore Rice Noodles Recipe

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Singapore Rice Noodles
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Ingredients
21
Count
Nutrition
764
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Bring a large pot of water to a boil.
  2. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
  3. Drain and rinse under cold water.
  4. Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
  5. When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
  6. Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
  7. Pour in the egg mixture and immediately reduce the heat to low.
  8. Scramble the eggs until just set; turn out onto a plate and reserve.
  9. Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
  10. Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
  11. Remove the shrimp and reserve in a small bowl.
  12. Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
  13. Add the pork and chicken and stir fry until just cooked, about 1 minute.
  14. Remove and reserve in a small bowl.
  15. Place a large, heavy wok over high heat.
  16. When very hot, spoon in 2 tablespoons of the oil.
  17. Add the ginger, garlic, chilies, and the remaining curry powder.
  18. Stir fry until fragrant, about 30 seconds.
  19. Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
  20. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
  21. Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
  22. Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
  23. Pour in the chicken broth and bring to a boil.
  24. Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
  25. Toss well and add the salt and the reserved scrambled eggs.
  26. Sprinkle on the cilantro and turn out onto a larger platter.
  27. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 764.37 Kcal (3200 kJ)
Calories from fat 349.26 Kcal
% Daily Value*
Total Fat 38.81g 60%
Cholesterol 260.01mg 87%
Sodium 2004.52mg 84%
Potassium 861.55mg 18%
Total Carbs 67.12g 22%
Sugars 5.89g 24%
Dietary Fiber 6.23g 25%
Protein 36.3g 73%
Vitamin C 70.3mg 117%
Vitamin A 0.7mg 25%
Iron 18.8mg 104%
Calcium 135.2mg 14%
Amount Per 100 g
Calories 174.98 Kcal (733 kJ)
Calories from fat 79.95 Kcal
% Daily Value*
Total Fat 8.88g 60%
Cholesterol 59.52mg 87%
Sodium 458.87mg 84%
Potassium 197.22mg 18%
Total Carbs 15.36g 22%
Sugars 1.35g 24%
Dietary Fiber 1.43g 25%
Protein 8.31g 73%
Vitamin C 16.1mg 117%
Vitamin A 0.2mg 25%
Iron 4.3mg 104%
Calcium 30.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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