Singapore Noodles
A riot of colors and textures — thin rice vermicelli tossed with crisp vegetables and a whisper of curry powder, all brought together in a hot wok. This Indo-Chinese street-food favorite is light yet satisfying, ready in under 30 minutes, and delivers that perfect balance of smoky, savory, and mildly spiced flavors.
For 4 servings
- prep · ~12 min
Soak and boil the rice vermicelli.
1.Soak 200g rice vermicelli in warm water for 10 minutes until softened.2.Bring a large pot of water to a rolling boil.3.Add the soaked noodles and boil for 1-2 minutes until just tender.4.Drain immediately in a colander and rinse under cold water to stop cooking. Set aside.TIPDon't overcook the vermicelli — they turn mushy fast. Check at the 1-minute mark. - saute · ~4 min
Stir-fry the aromatics.
1.Heat 2 tbsp oil in a wok over high heat until shimmering.2.Add 4 chopped garlic cloves, 1 inch julienned ginger, and 2 slit green chilies. Sauté for 30 seconds until fragrant.3.Add 1 sliced onion and the white parts of 3 spring onions. Stir-fry for 2-3 minutes until translucent.TIPKeep the heat high — wok cooking is fast. Keep everything moving so nothing burns. - saute · ~3 min
Add vegetables and stir-fry.
1.Add 1 julienned carrot, 1 sliced bell pepper, and 150g shredded cabbage to the wok.2.Toss on high heat for 2-3 minutes. Vegetables should soften slightly but stay crisp. - saute · ~2 min
Season with curry powder and sauces.
1.Push vegetables to the side. Add 1 tsp curry powder and 1 pinch turmeric powder to the center. Let them bloom for 15 seconds.2.Pour in 2 tsp soy sauce and 1 tsp vinegar along the sides of the wok — it sizzles and builds smoky flavor.3.Add 0.5 tsp salt and 1 pinch black pepper. Toss everything together.TIPBlooming the curry powder in oil releases its full aroma. Don't skip those 15 seconds. - saute · ~2 min
Toss in the noodles and finish.
1.Add the drained rice vermicelli noodles to the wok.2.Using tongs or two spatulas, lift and toss the noodles with the vegetables until evenly coated and heated through — about 2 minutes on high heat.3.Sprinkle the green parts of spring onions. Give a final toss.TIPHandle noodles gently while tossing to avoid breaking them. Use a lift-and-drop motion. - garnish
Serve hot, straight from the wok.
Divide the noodles among 4 katoris or plates. Serve immediately while the noodles are still steaming and the vegetables retain their bite.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the rice vermicelli in warm water just until pliable, not fully soft, to prevent mushiness after boiling.
- 2After boiling, rinse noodles under cold water and toss with a few drops of oil to keep them from clumping.
- 3Use a well-seasoned wok or the heaviest skillet you own to maintain high heat for proper stir-fry char.
- 4Prep all ingredients before you start cooking — the stir-fry happens fast and there's no time to chop mid-way.
- 5When adding soy sauce and vinegar, pour them along the sides of the wok so they hit the hot metal and sizzle for smoky depth.
- 6For best texture, serve immediately — rice vermicelli absorbs liquid and turns soft if left to sit too long.
Adapt it for your goals.
High-protein
Add 150g of peeled shrimp, sliced chicken breast, or cubed firm tofu along with the aromatics for a heartier meal that stays true to the Indo-Chinese spirit.
egg friedEgg-fried
Scramble 2 beaten eggs in the wok after cooking the vegetables, then mix in the noodles — the egg clings to the vermicelli, adding richness and protein.
spicy szechuanSpicy-szechuan
Add 1 teaspoon of chili oil or Sichuan peppercorns along with the curry powder for a numbing, fiery twist that amps up the heat without changing the base method.
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan — the recipe still works, though you'll lose a bit of smoky wok hei flavor.
Why this is on our healthy list.
Rich in Vitamin A
Carrots and bell peppers provide beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Low in Saturated Fat
This stir-fry uses just 2 tablespoons of vegetable oil and no heavy sauces or creams, keeping saturated fat minimal.
Good Source of Fiber
Cabbage and carrots add dietary fiber from vegetables, supporting digestive health and helping you feel full longer.
Contains Anti-Inflammatory Spices
Turmeric and ginger are natural anti-inflammatories, and blooming them in oil may help your body absorb their beneficial compounds.
Frequently asked questions
Rice vermicelli has a unique thin, tender texture that absorbs curry flavor best. Spaghetti is too dense and won't yield the same light, street-food result.
