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!
- 200 grams (7 oz) rice vermicelli noodles
- 1 cup water
- 1/4 cup soy sauce
- 1 teaspoon sugar
- 2 tablespoons oil
- Half a medium onion, sliced
- 2 green onions, chopped, white and green separated
- Half a large red pepper, sliced
- 2 cloves of garlic, minced
- 2 teaspoons of minced ginger
- 90 grams (3 oz) peas
- 2 - 4 tablespoons curry powder (see notes about curry powder just above)
- 125 grams (4.5 oz) baby corn sliced in half from top to bottom
- 1 lime, in wedges
- Sriracha (optional)
- Soak the noodles until al dente according to the package directions. Rinse under cold water to stop the cooking process and drain. Set aside.
- Mix together the water, soy sauce and sugar and set aside.
- Heat oil in a large pan or wok over medium-high heat. Fry the onion, white parts of the green onion, and red pepper for a couple minutes until soft, then add the garlic, ginger and peas. Continue frying for another minute or two until the garlic is fragrant and soft without burning. Add the curry powder and fry, stirring constantly, for about two minutes.
- Add the baby corn and prepared rice vermicelli to the pan and stir well to coat in the curry powder. Pour in the water-soy sauce mix and simmer over medium heat until the noodles have absorbed all the liquid. Taste and adjust seasonings to your preference. Remove from heat and mix through the green onion tops. Serve with lime slices and sriracha.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 895mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 5g
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