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Singapore Noodles Recipe

Singapore Noodles
How to make Singapore Noodles

Vermicelli or rice noodles fused with warm and intense flavors, cooked to perfection.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Intermediate

Ingredients of Singapore Noodles

  • 120 Gram Rice Vermicelli (soaked and drained)
  • 1 1/2 cups Sprouts , blanched
  • 1 cup Spring Onions, chopped
  • 1 Capsicum , julienne
  • 1 1/2 cup Cabbage, sliced
  • 1/2 cup Onion, sliced
  • 2 tsp Garlic, chopped
  • 2 tsp Ginger, chopped
  • 1/4 cup Water or Stock
  • 2 tbsp Soya Sauce
  • 1 tsp Sugar
  • to taste Salt and Black Pepper
  • 1 1/3 tbsp Vietnamese Curry Powder
  • 1/4 cup Oil

How to Make Singapore Noodles

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In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside.
Heat oil in a large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant.
Add the onion, stir-fry until it begins to soften.
Push to the side and add the ginger and spring onions and stir-fry until the spring onions soften.
Add the capsicum and cabbage and stir-fry till a little soft.
Stir in the bean sprouts, cook briefly, then add the noodles.
Add the sauce, tossing the ingredients carefully to mix.
If too dry, add a bit more water/stock.
Add salt and black pepper to taste. Serve hot.
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