Singapore Noodles

Some dishes don’t whisper—they sing in spices and shout in color.

Singapore Noodles

A tangle of rice noodles stir-fried with curry, vegetables, and fire—bright, bold, and unapologetically loud

Ingredients

  • 8 ounces thin rice noodles
  • 3 tablespoon vegetable oil
  • 4 scallions, cut into 2-inch pieces
  • 2 stalks celery, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 carrot julienned
  • 2 tablespoons curry powder
  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce(optional)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 tablespoon sesame oil
  • Basil for garnishing
  • Juice of 1/2 lime, plus wedges for serving


How The Alchemy Happens

Add 1 tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes.
Add 1 tablespoon curry powder, stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute.
Add the remaining 2 tablespoons vegetable oil and 1 tablespoon curry powder to the skillet.
Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes.
Add the fish sauce, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes.
Add sesame oil.
Stir in the lime juice and taste for flavor.
Add more soy sauce and/or curry powder to suit your taste.
Top each serving with the basil and serve with lime wedges.



🔙 Back to the Kitchen

To the cooks who turn chaos into flavor—this is your altar.