Sugar-Free Singapore Noodles

Transform your dinner routine with these vibrant and flavorful Sugar-Free Singapore Noodles, a healthier take on the classic dish that's brimming with colorful veggies, aromatic spices, and fresh, wholesome ingredients. Perfect for a quick weeknight meal, this recipe swaps out added sugars for the natural sweetness of julienned carrots, red bell peppers, and snow peas. Seasoned with an irresistible blend of curry powder, turmeric, and sesame oil, these rice vermicelli noodles absorb a punch of flavor in every bite. Whether you opt to add shrimp, chicken, or keep it completely vegetarian, the low-sodium soy sauce and fresh lime juice tie everything together beautifully. Finished with crunchy bean sprouts, green onions, and a sprinkle of fresh cilantro, this one-pan wonder is ready in under 30 minutes and absolutely bursting with taste and nutrition. Naturally gluten-free, sugar-free, and endlessly versatile, these noodles are destined to become a household favorite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 2 tablespoons Sesame oil
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 large Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 100 grams Snow peas, trimmed and halved
• 1 small Red onion, thinly sliced
• 200 grams Cooked shrimp or chicken (optional)
• 2 teaspoons Curry powder
• 1 teaspoon Turmeric powder
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Lime juice
• 100 grams Bean sprouts
• 2 Green onions, sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Place the rice vermicelli noodles in a large bowl and cover them with boiling water. Let them soak for about 5 minutes or until they are tender. Drain the noodles and set them aside.

Step 2

In a large wok or non-stick skillet, heat the sesame oil over medium-high heat.

Step 3

Add the minced garlic and ginger to the pan, and stir-fry for about 1 minute until fragrant.

Step 4

Add the julienned carrot, red bell pepper, snow peas, and sliced red onion to the wok. Stir-fry the vegetables for about 3-4 minutes until they are slightly softened.

Step 5

If using, add the cooked shrimp or chicken to the vegetables, stirring to combine.

Step 6

Sprinkle the curry powder and turmeric over the vegetable mix, stirring well so that the spices evenly coat the ingredients.

Step 7

Add the drained noodles to the wok, tossing them with the vegetables and seasoning.

Step 8

Pour the low-sodium soy sauce and lime juice over the noodle mixture. Stir everything well and continue cooking for another 3-4 minutes to ensure all ingredients are hot and flavors meld.

Step 9

Add the bean sprouts, green onions, salt, and black pepper to the wok, and toss them with the noodles.

Step 10

Remove the wok from the heat and garnish the noodles with fresh cilantro before serving.

Step 11

Serve immediately for the best flavor and texture.

Nutrition Facts

Serving size	(1039.9g)

Amount per serving	% Daily Value*
Calories	1415.9

Total Fat 31.3g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 11.7g
Cholesterol 390.6mg	0%
Sodium 4156.8mg	0%
Total Carbohydrate 209.2g	0%
Dietary Fiber 15.9g	0%
Total Sugars 22.5g
Protein 76.1g	0%

Vitamin D 357.6IU	0%
Calcium 235.4mg	0%
Iron 12.9mg	0%
Potassium 1861.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.8%

Protein: 21.4%

Carbs: 58.8%