Singapore Vermicelli Noodles
Vibrant, wok-tossed vermicelli noodles coated in aromatic curry powder, tossed with crunchy bell peppers, cabbage, and onions. This Indo-Chinese street-style dish comes together in under 20 minutes—light, smoky, and packed with the unmistakable flavor of wok hei.
For 4 servings
- prep · ~7 min
Soak the rice vermicelli noodles.
Place rice vermicelli noodles in a large bowl, cover with hot water, and soak for 5-7 minutes until just tender but still firm. Drain in a colander, rinse with cold water to stop cooking, and toss with a few drops of oil to prevent sticking. Set aside.
TIPDon't oversoak — the noodles continue cooking in the wok. They should be slightly al dente. - prep
Prep all vegetables before firing the wok.
Julienne bell pepper and carrot. Thinly slice onion. Finely chop garlic and julienne ginger. Slit green chilies, shred cabbage, and trim green beans into thin diagonal strips. Keep everything near the stove — stir-frying moves fast.
TIPUniform julienne cuts ensure even cooking and a beautiful final presentation. - fry · ~2 min
Stir-fry the aromatics.
1.Heat a wok over high flame until smoking hot.2.Add 2 tablespoons oil and swirl to coat.3.Add chopped garlic and ginger — stir constantly for 20 seconds until fragrant.4.Add sliced onions and slit green chilies — toss for 1 minute until onions turn translucent.TIPKeep the wok screaming hot. A cold wok makes noodles sticky and soggy. - fry · ~3 min
Toss in the vegetables.
1.Add julienned carrot, bell pepper, green beans, and shredded cabbage.2.Stir-fry on high heat for 2-3 minutes, tossing constantly.3.Vegetables should remain crisp with a slight char — do not soften completely.TIPCrowding the wok steams instead of fries. If needed, cook in batches. - fry · ~1 min
Bloom the curry powder and season the vegetables.
1.Push vegetables to one side of the wok.2.Add remaining 1 tablespoon oil to the empty side.3.Add curry powder, turmeric powder, and a pinch of salt — stir in the hot oil for 30 seconds until the raw smell disappears and the spices darken slightly.TIPBlooming spices in oil releases their full flavor — never skip this step. - fry · ~2 min
Combine noodles with vegetables and season.
1.Add drained vermicelli noodles to the wok.2.Pour soy sauce and vinegar over the noodles.3.Using tongs or two spoons, toss everything together on high heat for 2 minutes until noodles are evenly yellow from the turmeric and every strand is coated.4.Add a pinch of black pepper and toss once more.TIPUse tongs for the best distribution — they lift and separate noodles better than a spatula. - garnish · ~1 min
Finish with spring onions and serve immediately.
1.Turn off the heat.2.Sprinkle generously with chopped spring onion greens.3.Toss lightly and transfer to a serving plate.TIPSpring onions added off-heat stay bright green and deliver a fresh pop of flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak vermicelli in hot water until al dente—don't oversoak or they'll turn mushy in the wok.
- 2Prep all vegetables before you start cooking; stir-frying moves fast and you won't have time to chop.
- 3Use a wok over the highest possible flame to achieve the smoky wok hei that defines this dish.
- 4Pull vegetables to one side of the wok before blooming the curry powder in oil—this deepens the spice flavor.
- 5Toss noodles with tongs rather than a spatula to separate strands evenly and avoid clumping.
- 6Add spring onions off the heat to keep them vibrant and fresh-tasting, not wilted.
Adapt it for your goals.
High-protein
Add 200g of thinly sliced chicken breast or peeled shrimp, stir-fried with the aromatics before adding vegetables, for a more substantial meal that still takes under 20 minutes.
veganVegan
Replace soy sauce with tamari or coconut aminos and ensure the curry powder contains no shrimp paste—this makes the dish plant-based while keeping the savory umami kick.
low oilLow-oil
Reduce oil to 1½ tablespoons and use a nonstick pan or well-seasoned wok; the noodles will still absorb the curry flavor from the bloomed spices with fewer calories.
extra veggieExtra-veggie
Add 1 cup of fresh bean sprouts and a handful of snow peas in step 4 for a crunchier, more colorful vegetable profile that complements the noodles.
spicy sichuanSpicy-sichuan
Replace green chilies with dried red chilies and add a teaspoon of Sichuan peppercorns when blooming the curry powder for a numbing, spicy twist inspired by Chinese dry-fry techniques.
Why this is on our healthy list.
Rich in Vitamin A
The carrots and bell peppers in this dish provide a healthy dose of beta-carotene, which supports vision and immune function.
Low in Saturated Fat
Using vegetable oil and no animal products keeps the saturated fat content low, making this a light, heart-friendly stir-fry.
High in Dietary Fiber
Cabbage, green beans, and carrots contribute a good amount of fiber, aiding digestion and helping you feel full longer.
Contains Antioxidants
Turmeric and curry powder are rich in curcumin and other antioxidants that help fight inflammation and oxidative stress.
Frequently asked questions
Yes, thin wheat noodles or even angel hair pasta can work, but cook them separately according to package directions and adjust the soy sauce to avoid over-seasoning.
