Vegetable Singapore Rice Noodles
Thin rice vermicelli noodles stir-fried with crunchy vegetables, mildly spiced with curry powder and a hint of soy sauce. This Indian-style adaptation of the famous Singapore noodles comes together in under 30 minutes, making it a quick weeknight dinner that packs vibrant flavors without being heavy.
For 4 servings
- prep · ~10 min
Soak the rice vermicelli noodles.
1.Place 250g rice vermicelli noodles in a large bowl of warm water.2.Soak for 8-10 minutes until softened but still firm.3.Drain well and set aside. Do not over-soak—the noodles should be al dente.TIPOver-soaked noodles turn mushy when stir-fried. They should still have a slight bite before hitting the pan. - saute · ~5 min
Stir-fry the aromatics.
1.Heat 2 tbsp oil in a wok or large pan over high heat until shimmering.2.Add 1 sliced onion and stir-fry for 2 minutes until translucent.3.Add 6 chopped garlic cloves, 1 inch julienned ginger, and 2 slit green chilies. Sauté for 30 seconds until fragrant.4.Add 1 julienned carrot, 1 sliced bell pepper, and 150g shredded cabbage. Stir-fry on high heat for 2 minutes—vegetables should stay crunchy.TIPKeep the heat high and move food constantly. Soggy vegetables ruin the texture of the dish. - saute · ~1 min
Add curry powder and seasonings.
1.Push the vegetables to one side of the wok.2.Add 1.5 tsp curry powder and 1 pinch black pepper to the cleared hot surface. Toss for 10 seconds to bloom the spices.3.Pour in 2 tsp soy sauce and 1 tsp vinegar. Mix everything well.TIPBlooming curry powder in dry heat unlocks its aroma. Watch carefully—it burns fast. - saute · ~2 min
Toss in the noodles and finish.
1.Add the drained noodles to the wok.2.Sprinkle 1 pinch salt and toss everything using tongs or two forks for 2 minutes until noodles are well coated.3.Turn off the heat. Fold in 2 tbsp chopped coriander leaves and 2 tbsp chopped spring onion greens.4.Serve immediately.TIPUse tongs for tossing—they separate the noodles evenly without breaking them. - garnish
Garnish with extra spring onion greens and serve hot.
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 until al dente, not fully soft, to prevent mushiness during stir-frying.
- 2Get your wok or pan screaming hot before adding oil to achieve a proper stir-fry sear.
- 3Use tongs or two forks to toss the noodles—this separates strands evenly without breaking them.
- 4Push veggies aside and bloom the curry powder on the bare hot surface for 10 seconds to deepen flavor.
- 5Serve immediately after tossing noodles; rice vermicelli turns gluey if left to sit too long.
- 6For extra crunch, add the bell pepper and cabbage just 30 seconds before the other veggies.
Adapt it for your goals.
Protein-boost
Add 150g of cooked shrimp, shredded chicken, or tofu after blooming the curry powder for a heartier, protein-rich meal.
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan; the vegetables release moisture that helps the noodles coat without steaming.
egg versionEgg-version
Scramble 2 beaten eggs in the wok before adding vegetables for a classic street-style Singapore noodle with silky egg ribbons.
jainJain
Skip onion and garlic; use asafoetida (hing) and extra ginger. Replace soy sauce with tamari or coconut aminos for a Jain-friendly savory note.
Why this is on our healthy list.
Rich in Dietary Fiber
Carrot, cabbage, and bell pepper provide fiber that supports healthy digestion and keeps you feeling full longer.
Low in Fat
With only 2 tablespoons of oil across the whole dish, this stir-fry keeps saturated fat minimal while still delivering flavor.
Good Source of Vitamin C
Bell peppers and cabbage are packed with vitamin C, which supports immune function and collagen production.
Contains Anti-Inflammatory Spices
Curry powder and ginger offer natural anti-inflammatory compounds like curcumin and gingerol, beneficial for joint and overall health.
Frequently asked questions
No, use thin rice vermicelli (maifun/tianjin noodles) — thick rice noodles won't soak up the curry-soy blend properly and change the texture.
