Vegetable Singapore Noodles
Light rice noodles tossed with curry-spiced vegetables, soy sauce, and a quick stir-fry finish. This take on the takeout favorite is colorful, savory, and just spicy enough for an easy weeknight meal.
For 4 servings
- prep · ~15 min
Soak the noodles and prep the vegetables.
1.Place the rice noodles in a large bowl and cover with water.2.Soak until just pliable but not mushy, about 15 minutes.3.Drain well and separate the strands with your fingers.4.Keep the onion, carrot, bell pepper, cabbage, and spring onion ready near the stove.TIPDo not oversoak the noodles. They finish cooking in the pan and can turn sticky fast. - saute · ~1 min
Cook the aromatics.
1.Heat oil in a wide wok or large pan over high heat.2.Add garlic, ginger, green chili, and the white part of the spring onion.3.Stir-fry for 30 seconds until fragrant. - other · ~4 min
Stir-fry the vegetables.
1.Add onion and stir-fry for 1 minute.2.Add carrot, bell pepper, and cabbage.3.Toss on high heat until the vegetables are slightly tender but still crisp, 3 to 4 minutes.TIPKeep the heat high and keep the vegetables moving so they stay bright and crunchy. - mix · ~1 min
Add the seasonings.
Sprinkle in the curry powder, then add soy sauce, vinegar, black pepper, and salt. Mix well so the vegetables are evenly coated and fragrant.
- other · ~3 min
Toss in the noodles.
1.Add the soaked noodles to the pan.2.Use tongs or two spoons to toss gently and coat them with the vegetables and sauce.3.Stir-fry for 2 to 3 minutes until the noodles are hot and evenly colored.TIPIf the noodles clump, sprinkle in 1 to 2 tbsp water and toss gently instead of stirring hard. - garnish
Finish with spring onion greens.
- serve
Serve hot right away.
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 only until bendable; fully soft noodles will break and turn gummy in the wok.
- 2Keep all vegetables sliced thin and similar in size so they cook fast without steaming.
- 3Add curry powder to the hot vegetables before the noodles so the spice blooms in the oil.
- 4Use a wide wok or largest pan you have; overcrowding makes the noodles clump and the vegetables go limp.
- 5Toss with tongs or two spoons instead of aggressive stirring to keep the thin noodles intact.
- 6If making ahead, store noodles and any extra garnish separately and reheat quickly on high heat.
Adapt it for your goals.
High-protein
Add pan-fried tofu, scrambled egg, or stir-fried paneer for a heartier meal with more staying power.
low oilLow-oil
Use a well-heated nonstick pan and reduce the oil slightly; add a splash of water if needed to loosen the noodles.
gluten freeGluten-free
Swap regular soy sauce for tamari or a certified gluten-free soy sauce while keeping the rice noodles.
extra spicyExtra-spicy
Increase the green chilies or add a little chili sauce for a hotter, street-style Indo-Chinese kick.
Why this is on our healthy list.
Packed with Vegetables
Carrot, cabbage, onion, bell pepper, and spring onion add fiber, color, and a range of plant nutrients to the noodles.
Light Yet Satisfying
Rice noodles cook up tender and filling, while the quick stir-fry keeps the dish from feeling too heavy.
Aromatic Digestive Ingredients
Ginger, garlic, and chili bring bold flavor and are traditional ingredients often valued for warming, lively meals.
Frequently asked questions
They were likely oversoaked or overcooked in the pan. Soak only until pliable, drain well, and toss just until heated through.
