Get ready to cook up some of my favorite Singapore noodles with this simple recipe. This is one dish that will have everyone coming back for seconds, so be sure to make enough for everyone at the table. Bon appetit!
This recipe is really close to the authentic recipe while remaining vegetarian. This easy Vegetarian Singapore noodle is a delicious innovation of Asian-American cuisine. In my version, I used the vegetables I had in the fridge so don’t be shy and use the vegetables you want. Then you just have to add the rice vermicelli and the spice to end up with the perfect blend of sweet, savory, and spicy flavors.
- Rice noodle
- Curry Powder
- Soy Sauce
- Sesame oil
- baby corn
- Bell pepper
- Green onion
See recipe card for quantities
Step-by-Step with photos
Step 1: Heat a large non-stick skillet over medium-high heat, add the oil, onion, peppers, baby corn, and salt. Cook for about 2-3 minutes. Add the garlic, curry, and turmeric, and cook for another minute. Add the edamame and cook for another minute.
Step 2: Add the noodles and toss to coat well. Remove from the heat, and toss with the soy sauce and sesame oil. Serve in a bowl and garnish with green onion.
How to cook rice noodles
First, bring a medium saucepot of water to a boil. Add the rice noodles and cook until just tender, 5 to 8 minutes.
To prevent the noodles from getting too attached, drain and immediately rinse the cooked noodles in cold water to stop the cooking and wash off the starch.
No, Singapore Noodles should not be frozen because rice vermicelli does not freeze well and will disintegrate when thawed.
You can keep it for up to 5 days in an airtight container in the fridge.
Singapore Style Noodle
- 1 teaspoon Canola oil
- 1 Onion chopped
- 1 Red pepper chopped
- 1 can baby corn
- 2 Garlic cloves minced
- 1 tablespoon ginger
- ¾ cup Edamames
- 2 tbsp. Curry powder
- 1 teaspoon of turmeric
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 3 Green onion finely chopped
- 1 package 400 g Rice vermicelli
- Heat a large non-stick skillet or a wok over medium-high heat, add the oil, onion, peppers, and baby corn. Cook for about 2-3 minutes. Add the garlic, ginger,curry and turmeric, cook for another minute. Add the edamame and cook for another minute.
- Add the noodles and toss to coat well. Remove from the heat, Pour soy sauce and sesame oil. Mix well.
- Serve in bowls and garnish with the green onions
- In a large bowl, cover the vermicelli noodles with boiling water, let soak for 5 minutes or according to package directions. Drain, and add the veggies mixtures