Vegetable Singapore Rice Noodles
Thin rice vermicelli noodles tossed with crisp vegetables in a fragrant, curry-spiced sauce. This popular Indo-Chinese stir-fry is a quick, flavorful, and satisfying one-pan meal perfect for a weeknight dinner.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare Noodles and Sauce
- b.Place the rice vermicelli in a large bowl. Pour hot (not boiling) water over them until fully submerged. Let them soak for 5-7 minutes, or until they are pliable but still have a slight bite (al dente).
- c.Drain the noodles completely in a colander and rinse with cold water to stop the cooking process. Set aside.
- d.In a small bowl, whisk together the light soy sauce, rice vinegar, red chili sauce, Madras curry powder, turmeric powder, sugar, salt, and black pepper. This is your stir-fry sauce.
- 2
Step 2
- a.Stir-fry Aromatics and Vegetables
- b.Place a large wok or skillet over high heat. Add the vegetable oil and let it heat up until it shimmers.
- c.Add the minced garlic, grated ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- d.Add the sliced onions and julienned carrots. Stir-fry for 2-3 minutes until the onions soften and the carrots are tender-crisp.
- e.Add the sliced bell pepper and shredded cabbage. Continue to stir-fry for another 2 minutes. The vegetables should be cooked but still retain a crisp texture.
- 3
Step 3
- a.Combine and Finish
- b.Add the drained noodles to the wok with the vegetables.
- c.Pour the prepared sauce mixture over the noodles. Using a pair of tongs or two spatulas, toss everything together vigorously for 2-3 minutes.
- d.Ensure the noodles and vegetables are evenly coated with the sauce and heated through.
- e.Turn off the heat. Drizzle with toasted sesame oil and sprinkle with chopped spring onion greens. Give it one final toss.
- 4
Step 4
- a.Serve
- b.Transfer the Vegetable Singapore Rice Noodles to a serving platter.
- c.Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Mise en Place is Key: Stir-frying is a very fast cooking process. Have all your vegetables chopped, noodles soaked, and sauce mixed before you turn on the heat.
- 2Don't Oversoak Noodles: Soaking the vermicelli in hot, not boiling, water prevents them from becoming mushy. They will cook further in the wok.
- 3High Heat is Crucial: Use the highest heat setting on your stove to get a proper stir-fry 'wok hei' flavor and keep the vegetables crisp.
- 4Avoid Overcrowding: If you don't have a large wok, cook the vegetables in batches to ensure they stir-fry rather than steam.
- 5Adjust Spice Level: For a milder version, deseed the green chilies or reduce the amount of red chili sauce. For a spicier kick, add more.
- 6Rinse Noodles: Rinsing the soaked noodles with cold water not only stops the cooking but also helps prevent them from sticking together.
Adapt it for your goals.
Add Protein
For a more substantial meal, add 200g of pan-fried tofu cubes, scrambled eggs, or paneer along with the vegetables.
Different VegetablesDifferent Vegetables
Feel free to incorporate other quick-cooking vegetables like bean sprouts, mushrooms, snow peas, or baby corn. Add bean sprouts in the last minute of cooking to keep them crunchy.
Nutty FlavorNutty Flavor
Garnish with a tablespoon of roasted peanuts or cashews for extra texture and flavor.
Gluten FreeGluten-Free
This recipe is naturally gluten-free as rice noodles are used. Ensure you use a gluten-free soy sauce (tamari) to keep the entire dish gluten-free.
Why this is on our healthy list.
Rich in Fiber and Vitamins
Loaded with vegetables like cabbage, carrots, and bell peppers, this dish is an excellent source of dietary fiber, which aids digestion, and essential vitamins like Vitamin C and A.
Boosts Metabolism
The inclusion of spices like ginger, garlic, and chili can have a thermogenic effect, which may help to slightly boost metabolism and improve circulation.
Satisfying Plant-Based Meal
This recipe is a complete and flavorful vegan meal that provides energy from carbohydrates and nutrients from a rainbow of vegetables, keeping you full and satisfied.
Frequently asked questions
One serving of this recipe contains approximately 315-350 calories, making it a relatively light yet satisfying main course. The exact count can vary based on the specific ingredients and oil used.