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    You are in: Home / Recipes / Singapore Street Noodles Recipe
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    Singapore Street Noodles

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    sofie-a-toast's Note:

    My boyfriend from south east asia said this is closer to traditional than most of the yellow curry versions we see in the US. No meat in this one but I'm sure you could add! Feel free to mix up the veggies too. The first time I made this, I used broccoli, snap peas, and baby corn instead. Although, the peppers are traditional. Adapted from Pinch of Yum

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Sauce

    Directions:

    1. 1
      Soak the rice noodles in a large bowl of hot water for a few minutes. Drain, rinse with cold water and set aside.
    2. 2
      Mix the ingredients for the sauce in a small bowl and set aside.
    3. 3
      Heat the oil in a large skillet over high heat. Add the peppers, shallors, and bean sprouts, and curry powder. Stir-fry for 5 minutes until shallots are soft. Add the mushrooms and the peas, stir-fry for minutes. The vegetales should be tender-crisp.
    4. 4
      Add the noodles to the pan. Add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. After a few minutes, remove from heat and add as much sauce as desired. Top with scallions.

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    Nutritional Facts for Singapore Street Noodles

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.8
     
    Calories from Fat 35
    15%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 705.1 mg
    29%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.9 g
    15%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    shiitake mushrooms

    vegetable broth

    sambal oelek

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