Singapore Fried Noodles
Recipe type: Main Course
Cuisine: Vietnamese
  • 2 tablespoons grapeseed oil
  • 1" piece of ginger, grated
  • 4 cloves garlic, minced
  • ½ onion, sliced into half moons
  • ½ red bell pepper, seeded and sliced into strips
  • ½ green bell pepper, seeded and sliced into strips
  • 1 carrot, peeled and sliced into diagonal coins
  • 1 stalk celery, sliced on the diagonal
  • ½ cup bean sprouts
  • 5 broccoli florets, cut in half
  • 1 8 oz. package vermicelli rice noodles
  • 2 tablespoons yellow curry powder
  • ¼ teaspoon red chili flakes
  • 1 tablespoon Bragg's or tamari or coconut aminos
  • ½ cup coconut milk
  1. Prepare vermicelli rice noodles according to package instructions. Set aside.
  2. Heat grapeseed oil in a large skillet or wok over medium-high heat.
  3. Add garlic and ginger and saute for 1 minute.
  4. Add the remaining vegetables and saute for 5 minutes until the onion begins to soften slightly.
  5. Add cooked rice noodles, curry powder, Bragg's, red pepper flakes and coconut milk.
  6. Toss gently with tongs to combine well.
  7. Serve hot.
Recipe by These Things I Love at