Diabetes Recipes

Stir-Fried Singapore Noodles

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Stir-Fried Singapore Noodles
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Nutrition Facts

Makes: 8 Serving(s)

Amount Per Serving

Calories: 287

Total Fat: 10.7g

Saturated Fat: 1.7g

Cholesterol: 40mg

Sodium: 190mg

Total Carbohyrdates: 44g

Dietary Fiber: 4g

Protein: 5g

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Make this for: Dinner

Category: Pasta

This Recipe Makes: 8 Serving(s)


Vermicelli noodles are sometimes known as rice sticks or rice noodles.

What you'll need

  • 1/4 tsp. freshly ground pepper
  • 1/8 tsp. Oriental mustard powder
  • 1/4 cup roasted red bell pepper, finely minced
  • 1 tsp. low-sodium soy sauce
  • 8 oz vermicelli rice noodles
  • 1/4 cup sesame oil, divided
  • 1 tbsp. curry powder
  • 1 tsp. turmeric powder
  • 1/2 tsp. low-sodium chicken bouillon powder
  • 1/2 cup plus 2 tablespoons water
  • 1 small red or sweet onion, thinly sliced
  • 3 small cloves garlic, sliced
  • 3 small shallots, sliced
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflower florets
  • 4 large carrots, peeled and shredded
  • 1 cup thinly sliced napa cabbage
  • 2 med red chilies, or to taste, seeded and minced
  • 1 large egg, beaten
  • 1 tsp. honey (optional)
  • 4 med scallions, white and light green parts only, thinly sliced


  • Step 1
    Add the pepper, mustard powder, bell pepper, and soy sauce to a small bowl and use a fork to mash and mix well. Set aside. Place noodles in lukewarm water to cover. Soak until soft, about 20 minutes. Drain.
  • Step 2
    Heat 2 tablespoons oil in a small nonstick saute pan over medium heat. Add the curry and turmeric and cook for 1-2 minutes, or until fragrant. Add the chicken base and stir to dissolve. Add the red pepper mixture and 1/2 cup water and mix well. Remove from heat and set aside.
  • Step 3
    In a wok or large, deep nonstick saute pan, heat the remaining oil over medium-high heat. Add the onions, garlic, and shallots and stir-fry until just wilted, about 1-2 minutes, stirring constantly.
  • Step 4
    Add the broccoli and cauliflower and stir-fry for 1 minute. Add 2 tablespoons water and stir. Add the carrots, cabbage, and chilies and cook until al dente, abut 2 minutes. Pus the vegetables to the side to make a well. Add the egg. Scramble until almost set, then incorporate into the other ingredients.
  • Step 5
    Push the vegetables to the side and add the red pepper mixture. Bring to temperature, then mix thoroughly. Taste; if hotter than you prefer, add the honey to mellow the flavor. Add the noodles and toss to combine. Cook to heat through. Stir in the scallions. Serve immediately.

Diabetic Exchanges

  • Starch: 2 1/2
  • Non-Starchy Vegetables: 1
  • Fat: 1 1/2