Singapore Rice Noodles

Singapore Rice Noodles Recipe

Singapore Rice Noodles are light and when packed with vegetables, peanut butter and sriracha, they are simply delicious. It’s packed with flavor and quick to make. It can also make a great midweek dinner.

Cooking time
30 min


    • 3 nests medium rice noodles
    • 2 tablespoon Saffola Oil
    • 2 cup broccoli, cut into florets
    • 1/2 cup red bell pepper, sliced
    • 1/2 cup onions, sliced
    • 2 garlic cloves, minced 
    • 1 teaspoon ginger, grated
    • 1 tablespoon sriracha sauce
    • 1 teaspoon dark soy sauce
    • 1 tablespoon chunky peanut butter
    • 1/4 cup bean sprouts
    • Coriander leaves, freshly chopped 
    • 1 tablespoon lemon juice, freshly squeezed
    • Salt and pepper to taste
    • 1 teaspoon Saffola Oil

How to make Singapore Rice Noodles

    • Cook the noodles in boiling water and let it rest in it until soft. Once cooked, drain the noodles and rinse under cold water to stop the cooking process
    • Toss the noodles with a tablespoon of oil, to prevent it from sticking to each other
    • Heat 1 teaspoon of oil in a large wok, add the onions, peppers, broccoli, ginger and garlic and stir-fry them on high heat until tender and looks roasted with a few brown spots
    • In another small bowl, whisk together the sriracha sauce, lemon juice, soy sauce and peanut butter
    • Stir this into the noodles until well combined. Stir in the bean sprouts, salt and pepper to the noodles
    • Finally toss the entire noodles mixture into the wok that has vegetables and heat on medium until all ingredients are well combined and warmed
    • Check the seasoning and finally stir in the chopped coriander leaves. Serve warm

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