Fideitos Singapur - Singapore curry rice noodles
Recipe type: Entree
Cuisine: Peruvian-Chinese, Chifa
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 100g. brown rice noodles
  • 3 tablespoons olive oil
  • 2 eggs
  • ½ julienned white onion
  • 1½ teaspoons finely chopped ginger
  • 1 tablespoon curry powder
  • 1 cup bean sprouts
  • 2 cups chopped bok choy
  • ¼ cup coarsely grated carrot
  • ½ cup sliced snow peas
  • 2 teaspoons honey
  • 1 cup vegetable stock
  • Salt and pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • ⅓ cup chopped spring onion (green part only)
  1. Cook the noodles following package instructions. Mix with 1 tablespoon oil, and reserve.
  2. Beat the eggs in a bowl, and make a very thin layer over a non-stick pan. Turn, and when it's cooked on both sides, transfer to a chopping board. When it's cool enough to handle, slice it thinly.
  3. Heat the rest of the oil in a wok over medium heat, and saute the onion until it is transparent.
  4. Add the curry powder and ginger and stir for 30 seconds.
  5. Add all the vegetables, except the spring onions. Stir for 3-5 minutes.
  6. Dissolve the honey in the vegetable stock, and add to the wok. Mix well.
  7. Pour the noodles and egg over the vegetables, and mix well for a few more minutes, until all the veggies are well cooked.
  8. Finally, season with salt and pepper, and sprinkle with sesame seeds, sesame oil, and spring onions.
  9. Serve immediately.
Recipe by PERU DELIGHTS at