Singapore veg noodles

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: One-Dish Recipe
Difficulty: Medium

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  • 120 gm - rice vermicelli (rice noodles), soaked for 15 minutes in hot water and drained
  • 1.5 cups - sprouts, blanched and drained
  • 1 cup - chopped spring onions
  • 1 capsicum - cut into strips
  • 1.5 cups - thinly sliced cabbage
  • 1/2 cup - thinly sliced onion
  • 2 tsp chopped garlic
  • 2 tsp chopped ginger
  • 1/4 cup - water or stock
  • 2 tbsp soya sauce or to taste
  • 1 tsp sugar
  • salt and black pepper to taste
  • 1 1/3 tbsp Vietnamese curry powder
  • 1/4 cup - oil

How to Make Singapore veg noodles

  • 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, add the ginger, spring onions and stir fry until the spring onions soften.
  • Add the capsicum, cabbage and stir-fry till they are 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.