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Vegetarian singapore noodles in a white bowl on a blue napkin

Vegetarian Singapore Noodles

Author: Louisa Clements
3.82 from 22 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.
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Prep: 15 minutes
Cook: 11 minutes
Total: 26 minutes
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Servings: 4


  • 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


  • 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.
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