Here’s another great 15-minute meal: vegetable Singapore noodles. Don’t let the name fool you, they’re not from Singapore but (perhaps) Hong Kong and are popular on Chinese-American take-out menus. These Singapore noodles are packed with vegetables and made with rice vermicelli flavoured with curry powder and soy sauce.
This dish has been on my list of must-dos for quite a while. I remember a few years back seeing the most beautiful photo of vegetarian Singapore noodles on Pinterest. For the life of me I can’t find that pin now, but it’s stuck with me ever since (I have not forgotten you, beautiful pin, wherever you are).
A few weeks ago when I published the recipe for rice vermicelli stir-fry, I talked about the recent appearance of vermicelli rice noodles in supermarkets. Now, finally, is my chance to recreate that beautiful dish from Pinterest with my own version of vegetable Singapore noodles.
I live in Spain and after photographing this dish I realized that visually it resembled paella quite a bit, surely because of the unnatural, almost fluorescent, yellow colour. But while paella gets its colour from saffron or sometimes cheap food colouring (I found a jar “paella colouring” in my husband’s pantry, egad!), vegetable Singapore noodles get their colour from the turmeric in the curry powder.
I prefer to mix my own curry powders in order to control the flavours and spiciness of each mix, but you do need to have quite a well-stocked spice rack in order to do so. If you use a commercial curry powder for this recipe, keep in mind that they can vary greatly in terms of spiciness, so adjust the measurements according to your preference.
Watch the video!
Serving Size: 1
Amount Per Serving: Calories: 187 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 895mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 5g
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