• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Living Lou

Simple, fresh and flavorful recipes.

  • Home
  • Recipes
  • Contact
    • Work with me
    • Press & Media
    • Send me a Message
  • About

Home » quick recipes » Vegetarian Singapore Noodles

Vegetarian Singapore Noodles

Published: May 2, 2020 · Modified: Jul 15, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

  • Share
  • Tweet
  • Email
Jump to Recipe
26 minutes 26 Comments

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.

Vegetarian singapore noodles in a white bowl on a blue napkin

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.

A full pan of noodles

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.

Closeup of noodles in a white bowl

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 in a white bowl on a blue napkin

Vegetarian Singapore Noodles

Author: Louisa Clements
4 from 55 votes
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.
Pin Print
Prep: 15 minutes
Cook: 11 minutes
Total: 26 minutes
servings icon
Servings: 4

Ingredients

  • ½ 450g package of vermicelli rice noodles
  • 2 eggs
  • 2 tsp canola oil, divided
  • 1 onion, chopped
  • 1 red bell pepper, thinly sliced
  • ½ 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

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 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.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, gluten free, quick recipes, vegetarian
Nutrition Facts
Vegetarian Singapore Noodles
Amount Per Serving
Calories 113 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 82mg27%
Sodium 1083mg47%
Potassium 279mg8%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 1322IU26%
Vitamin C 59mg72%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

Let me know if you give these vegetarian Singapore noodles a try in the comments below.

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

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe: ☆☆☆☆☆

Comments

  1. Leanora

    February 14, 2023 at 9:39 pm

    Easy to make and tasty. I didn’t want vegetarian so I added shrimp. I will make this again!
    ★★★★☆

    4 stars

    Reply
    • Louisa Clements

      February 19, 2023 at 11:15 pm

      So glad you enjoyed, Leonora! Thanks for letting me know.
      Reply
  2. Sean K.

    January 10, 2023 at 11:43 am

    These were amazing!! Thank you for recipe!!
    ★★★★☆
    Reply
    • Louisa Clements

      January 13, 2023 at 2:25 pm

      I am so glad you enjoyed them, Sean!
      Reply
  3. Sue

    November 21, 2022 at 6:52 pm

    So delicious! Made it tonight, followed the recipe and added a red hot pepper and shrimp - definitely better than takeout/ thank you!

    5 stars

    Reply
    • Louisa Clements

      November 27, 2022 at 8:33 pm

      So glad you enjoyed it, Sue! Love the addition of shrimp and hot pepper.
      Reply
  4. Celia Valdez

    December 21, 2021 at 8:18 am

    I feel in love. Easy to make, light dish and the spices are amazing! Thank you!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      December 28, 2021 at 1:25 pm

      I am so glad you enjoyed these, Celia! Thank you for taking the time to leave a review.
      Reply
  5. Christine Zeckomske

    April 13, 2021 at 2:52 am

    I made this very nice. And can i freeze as i am the only one who lives here Christine 8
    ★★★★★
    Reply
    • Louisa Clements

      April 15, 2021 at 3:55 pm

      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!
      Reply
  6. K

    June 09, 2020 at 9:59 pm

    I will try it...i like noodles and no fish sauce. Hahahava great day
    ★★★★★
    Reply
    • Louisa Clements

      June 16, 2020 at 11:16 am

      Thank you, I hope you enjoy!
      Reply
  7. Donna

    June 05, 2020 at 4:40 pm

    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.
    Reply
    • Louisa Clements

      July 15, 2020 at 3:07 pm

      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.
      Reply
  8. Fiori

    May 31, 2020 at 3:38 pm

    It’s a favourite recipe of yours Lou!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      July 15, 2020 at 3:11 pm

      Thank you, so glad you enjoy this recipe!
      Reply
  9. Kathy Trottier

    May 03, 2020 at 9:27 am

    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?
    Reply
    • Louisa Clements

      May 15, 2020 at 11:50 am

      Thanks Kathy! I hope you enjoy this recipe when you get a chance to try it. I'm not sure about vitamin C, unfortunately!
      Reply
  10. Anna

    April 02, 2019 at 5:22 pm

    Could I double the eggs for extra protein, or would it overpower the dish? thanks :)
    Reply
    • Lou

      April 10, 2019 at 6:00 pm

      Hi Anna, you can definitely add more eggs, it won't overpower the dish. Great idea, I hope you enjoy!
      Reply
  11. Adriana

    December 03, 2018 at 12:23 pm

    This looks so good! Would white rice vermicelli also work?
    Reply
    • Lou

      December 10, 2018 at 5:33 pm

      Thank you, Adriana! Yes white rice vermicelli will also work!
      Reply
  12. Krantz

    October 29, 2015 at 10:36 pm

    I made this tonight - so tasty and easy too. Thanks Lou.
    Reply
    • Lou

      November 02, 2015 at 9:19 pm

      Glad you enjoyed it, Krantz. Thanks for letting me know!
      Reply

Primary Sidebar

Hi, I'm Lou!

Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
Learn More

Let’s connect

Living Lou

Copyright © 2023 Living Lou | Privacy

  • Home
  • All Recipes
  • Contact
  • About

Footer