Singapore Curry Rice Noodles

Author: Recipes_kw
No ratings yet
Prep Time 25 mins
Total Time 25 mins
Course Main Course, Pastas
Cuisine Asian
Servings 4 Servings


  • Stove


  • 8 oz mai fun noodles Tinkyada brand
  • 2/3 cup water
  • 1/4 cup soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp rice wine vinegar
  • 1 tbsp ginger fresh, grated
  • 3 cloves garlic minced
  • 2 tsp sesame oil
  • 2 tbsp olive oil extra virgin
  • 1 cup onion julienned
  • 2 cups bell pepper julienned, assorted color
  • 2 cups carrot peeled, shredded
  • 2 cups cabbage green or red, shredded
  • 1 tbsp curry powder hot or mild
  • 1/4 cup mint leaves fresh, baby


  • Soak the noodles in enough warm water to cover them for about 6 to 8 minutes, until softened but are slightly al dente.
  • In a small bowl, combine the water, soy sauce, rice wine vinegar, ginger, garlic and sesame oil. Set to the side.
  • Heat the olive oil in a pan over medium high heat. Saute the onion, bell peppers, carrots and cabbage for about 7 to 8 minutes until softened and wilted.
  • Sprinkle the curry powder over the veggies, and mix well. Toss the noodles within the pan with a pair of tongs and pour the sauce mixture over everything; mix again. Using tongs for this process is the easiest method to make sure everything is coated before serving.
  • Portion into individual bowls and top with fresh baby mint leaves. Enjoy!

My Notes

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