Singapore noodles are a gluten-free and vegetarian weeknight stir-fry that comes together in under 30 minutes. Loaded with bell peppers, snow peas, bean sprouts, curry powder, and turmeric learn how to make this takeout classic at home.
I’m always trying to find new vegetarian recipes to add to my repertoire. Singapore noodles are one of my favourite dishes to order for Chinese takeout, so I thought I’d try my hand at recreating these at home, with a vegetarian twist.
What are Singapore noodles?
In spite of their name, no one is actually sure where Singapore noodles come from. Most think this noodle stir fry was created in Chinese-American restaurants by Chinese immigrants. They are stir-fried curried rice noodles, often with shrimp, pork and vegetables.
This is a classic stir fry noodle dish with a signature yellow hue (from the curry powder and turmeric).
Aside from the bright yellow colour, what makes this stir fry unique is that vegetarian Singapore noodles are actually on the dryer side, which may throw you off at first. There is a very basic and light sauce made with soy, rice wine vinegar and sesame oil for added flavour. I’ve seen people describe Singapore noodles as a cross between a curry and pad Thai.
The key when using spices like curry powder and turmeric in recipes is to “toast” and “cook out” their flavour. Toasting the spices actually intensifies their flavour and brings out aromatic oils; this adds complexity and thus reducing some of the bitterness found in curry powder and turmeric.
I make my Singapore noodles in a nonstick skillet or a wok. Keep in mind that this dish comes together super quickly so the key is to have everything prepped ahead of time.
Let me know if you give these Singapore noodles a try in the comments below.