Singapore noodles are a 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 your own Chinese takeout at home. This post was originally shared on October 29, 2015 and updated on May 2, 2020.
I’m always trying to find new vegetarian recipes to add to my repertoire. I love making vegetarian fried rice, and that got me thinking of some of my other favourite classic Chinese takeout dishes. My go-to order? Singapore noodles.
So naturally I thought, why not make vegetarian Singapore noodles?
What are Singapore noodles?
In spite of their name, no one is actually sure where Singapore noodles come from, but it’s not Singapore. In my research, I discovered that they are thought to have been created in Hong Kong or in Chinese-American restaurants. This dish is a stir-fried curried rice noodle, often with shrimp, pork and vegetables, but I wanted to go vegetarian with this version.
This is a classic stir fry noodle dish that has a signature yellow hue which comes from the curry powder and turmeric.
Aside from the bright yellow colour, what makes this stir fry unique is that Singapore noodles are actually on the dryer side, which may throw you off at first. This isn’t a saucy, noodle dish like sesame noodles.
This recipe does have a very basic and light sauce made with soy 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.
My version of noodles uses vermicelli rice noodles (which are also delicious in a Vietnamese inspired salad), red bell pepper, snow peas, eggs and bean sprouts.
Let me know if you give these vegetarian Singapore noodles a try in the comments below.