A gluten-free and vegetarian quick stir-fry, this recipe for vegetarian Singapore noodles is loaded with bell peppers, snow peas, bean sprouts, curry powder, and turmeric.

Make your favourite takeout vegetarian with this simple recipe for vegetarian Singapore noodles. | livinglou.com

I’ve been craving more vegetarian dishes these days, and this recipe for vegetarian Singapore noodles is one that is quickly becoming a family favourite. I’ve found that in my experience, there are certain dishes which lend themselves more to a vegetarian twist, specifically stir-frys and soups. I find these two dishes adapt really easily to meat-free preparations, either by being chock-full of a variety of vegetables, or using tofu to replace the meat.

For these vegetarian Singapore noodles, I opted to create a vegetable-loaded dish without tofu and instead have used red peppers, snow peas and bean sprouts to add some bulk to the dish, but this is one of those recipes that can be adapted based on what you have in the fridge so feel free to play around with your favourite vegetables.

Because of the vermicelli rice noodles, this dish is naturally gluten-free, if you’re looking for something gluten-free and vegetarian for a quick and healthy dinner, look no further. Bonus, if you want to make this easy recipe vegan, all you have to do is leave out the egg.

So what are Singapore noodles? Well, first things first, according to my research, it’s actually a Chinese dish. It’s a stir-fried rice vermicelli dish that is typically

Make your favourite takeout vegetarian with this simple recipe for vegetarian Singapore noodles. | livinglou.com

I know, curry powder is one of those ingredients that has a bit of a bad reputation, but when used properly, it adds a mild curry flavour to a dish. It’s really important to cook out the curry powder with the onions because this will enhance its flavour and gets rid of the overpowering cumin and coriander present in curry powder. That said, you should pretty much always cook out your spices whether you’re making a Moroccan veggie-loaded soup or a spicy carrot-ginger soup.

I don’t do a ton of product reviews on here, but I’ve been testing this 12-inch non-stick skillet from Circulon to review for you. If you’re in the market for a new, affordable non-stick pan, you may want to stick around. Typically, a stir-fry like this recipe for Singapore noodles would be made in a wok, but I don’t have a ton of extra room in my kitchen so a non-stick skillet is the next best thing.

12" Circulon non-stick skillet review. | www.livinglou.com

My experience

I think it’s important to have one non-stick skillet in your kitchen because it makes cooking eggs and stir-fries a breeze, it’s also a great way to cook using little to no added fat (no oil needed).

The first thing I noticed about this non-stick skillet is the weight, it’s so light. I’m not the strongest person in the world (seriously, I need to start lifting some weights), so heavy pans are something I try to avoid. The weight of this pan makes it easy to use and clean and I found that it conducts heat really evenly. Plus, an additional feature is that the skillet is metal utensil safe.

The skillet also features Circulon’s TOTAL® Food Release System of raised circles, which is great for easy release of food, the only thing I would keep in mind about these raised circles, is that some of the herbs and spices get stuck between the rings when boiling down a sauce.

The verdict

With the bright red silicone polyester exterior, this non-stick skillet is not only nice to look at but will be a workhorse in the kitchen. I love multi-purpose pans that can go from the stove-top to the oven and this skillet is able to withstand up to 400F.

Yields 4

Vegetarian Singapore Noodles

15 minPrep Time

11 minCook Time

26 minTotal Time

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Recipe Image


  • 1/2 450g pkg. brown rice vermicelli noodles
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 eggs (optional)
  • 1 tsp canola oil
  • 1 onion, chopped
  • 1 bell pepper, thinly sliced
  • 1/4 tsp salt
  • 2 cloves garlic, minced
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1/2 cup trimmed and thinly sliced snow peas
  • 1 cup bean sprouts


  1. In a large bowl, cover vermicelli noodles with boiling water, cook for 2 minutes or according to package directions. Drain, roughly cut into smaller pieces with scissors. Set aside.
  2. In a small bowl, whisk soy sauce with sesame oil. Set aside.
  3. Heat a large non-stick pan over medium-high heat. Add eggs, scramble until fully cooked, about 1-2 minutes. Remove to a plate and cut into pieces. Wipe pan clean.
  4. Return pan to stovetop over high heat, add oil, onion, bell pepper and salt. Cook until softened, about 2-3 minutes. Add garlic, curry powder and turmeric, cook another minute. Add snow peas, cook another 2 minutes.
  5. Add reserve noodles and egg (if using), toss to coat. Remove from heat, toss with soy sauce and sesame oil mixture and bean sprouts.


Recipe by Louisa Clements


Disclosure: I was given a Circulon 12-inch skillet, however the decision to write about and review this product was completely my own and all opinions are 100% mine. Thank you for supporting Living Lou and allowing me to continue to create content like this recipe for vegetarian Singapore noodles. 

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