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
- 1/2 450g package of vermicelli rice noodles
- 2 eggs
- 2 tsp canola oil, divided
- 1 onion, chopped
- 1 red bell pepper, thinly sliced
- 1/2 tsp salt
- 100 grams trimmed and halved snow peas
- 2 cloves garlic, minced
- 2 tsp curry powder
- 1 tsp turmeric
- 2 tbsp water
- 3 tbsp soy sauce, or tamari for gluten free
- 1 tsp sesame oil
- 1 cup bean sprouts
- 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 tsp 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.