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.
Vegetarian Singapore Noodles
Ingredients
- ½ 450g package of vermicelli rice noodles
- 2 eggs
- 2 teaspoon canola oil, divided
- 1 onion, chopped
- 1 red bell pepper, thinly sliced
- ½ teaspoon salt
- 100 grams trimmed and halved snow peas
- 2 cloves garlic, minced
- 2 teaspoon curry powder
- 1 teaspoon turmeric
- 2 tablespoon water
- 3 tablespoon soy sauce, or tamari for gluten free
- 1 teaspoon sesame oil
- 1 cup bean sprouts
Instructions
- 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.
- Heat 1 teaspoon of canola oil in a large non-stick pan or wok over medium-high heat. Add eggs, scramble until fully cooked and lightly brown, about 1-2 minutes. Remove to a plate and set aside. Wipe pan clean.
- Return pan to stovetop over high heat, add remaining oil, onion, bell pepper and salt. Cook until softened, and lightly browned, about 2-3 minutes. Add snow peas, garlic, curry powder and turmeric, cook another minute. The mixture will feel quite dry.
- Add water to loosen the spices (if it still feels dry, add another tablespoon of water). Cook another 2 minutes.
- Add reserve noodles and egg (if using), using tongs, toss to coat rice noodles in the spices. Remove from heat, toss with soy sauce, sesame oil and bean sprouts, until each noodle is coated and bright yellow.
Let me know if you give these vegetarian Singapore noodles a try in the comments below.
Sean
I made this last week and am making it again tomorrow. I included some mushrooms and sometimes I will make it with shrimp.
Mine seemed a bit light in the curry flavour, so I am going to add a bit more next time.
I love it! Thank you!
Louisa Clements
So glad that you enjoyed it Sean! Each curry powder can be slightly different, so definitely adjust to your tate! L:ove the idae of adding mushrooms and shrimp. Happy cooking!
Shirley
Ove Singapore noodles and this recipe is great if yo have no meat yumyum
Leanora
Easy to make and tasty. I didn’t want vegetarian so I added shrimp. I will make this again!
Louisa Clements
So glad you enjoyed, Leonora! Thanks for letting me know.
Sean K.
These were amazing!! Thank you for recipe!!
Louisa Clements
I am so glad you enjoyed them, Sean!
Sue
So delicious! Made it tonight, followed the recipe and added a red hot pepper and shrimp – definitely better than takeout/ thank you!
Louisa Clements
So glad you enjoyed it, Sue! Love the addition of shrimp and hot pepper.
Celia Valdez
I feel in love. Easy to make, light dish and the spices are amazing! Thank you!
Louisa Clements
I am so glad you enjoyed these, Celia! Thank you for taking the time to leave a review.
Christine Zeckomske
I made this very nice. And can i freeze as i am the only one who lives here
Christine 8
Louisa Clements
So glad you enjoyed this Christine! I’ve never tried freezing it myself so I’m not sure. Do let me know how it goes if you freeze it!
K
I will try it…i like noodles and no fish sauce. Hahahava great day
Louisa Clements
Thank you, I hope you enjoy!
Donna
You mention that the sauce is made from soy, rice wine vinegar and sesame oil, but there is no mention of the rice wine vinegar in the recipe? Only the soy and sesame oil.
Louisa Clements
Hi Donna–good catch! You’re right there shouldn’t be any rice wine vinegar in here. I’ve fixed it, thanks for letting me know.
Fiori
It’s a favourite recipe of yours Lou!
Louisa Clements
Thank you, so glad you enjoy this recipe!
Kathy Trottier
This looks amazing Lou! I love stir-frys. I will have to wait to do this recipe when I go grocery shopping for these ingredients. Lots of vitamin C which is great. I look for recipes high in Vit. C and calcium and also fibre. Is it the turmeric that adds lots of Vit. C?
Louisa Clements
Thanks Kathy! I hope you enjoy this recipe when you get a chance to try it. I’m not sure about vitamin C, unfortunately!
Anna
Could I double the eggs for extra protein, or would it overpower the dish?
thanks :)
Lou
Hi Anna, you can definitely add more eggs, it won’t overpower the dish. Great idea, I hope you enjoy!
Adriana
This looks so good! Would white rice vermicelli also work?
Lou
Thank you, Adriana! Yes white rice vermicelli will also work!
Krantz
I made this tonight – so tasty and easy too. Thanks Lou.
Lou
Glad you enjoyed it, Krantz. Thanks for letting me know!