By Emily Dawson, Food Blogger, Recipe Developer, Photographer
20+ recipes developed and tested in her home kitchen before publishing on British Kitchen Hub.
Reviewed against our editorial standards.
Spicy Singapore Noodles Recipe (Vegetarian)
Spicy Singapore Noodles Recipe (Vegetarian) This vegetarian Singapore noodles in spicy curry powder recipe replaces the traditional shrimp and pork with scrambled eggs, tofu, and a giant mound of veggies (lots more than we consume when it comes to regular Asian vermicelli) while retaining all that addictive heat you'd expect from this big-hitting dish. The thin rice vermicelli absorbs the spice blend in its wok, vegetables maintain their crunch, and everything comes together quicker than delivery would show up on your doorstep. I also like it fresh from the fridge and cold, which works just as well the next day.
Prep
15 mins
Cook
10 mins
Servings
4 servings
Difficulty
Easy
Spicy Singapore Noodles Recipe (Vegetarian)
I ordered this every Friday from the same takeout place before finally looking at what I was actually eating. A hot wok, some curry powder, and maybe six ingredients I already had. So, I began to make it at home instead.
The key to Singapore noodles lies in their fast preparation. It's all about mise-en-place; get everything chopped and ready before the wok even gets hot because once you start cooking, there is no time to stop and dice an onion. And, once the prep is done, it all comes together in under ten minutes.
Why this recipe works
First, the curry powder was fried in oil. Toast the spice in hot oil before anything else goes into your pan for more flavor than simply adding it at the end.
Soaked, non-boiled thin rice vermicelli. Heating the noodles in hot water prevents them from acquiring a mushy texture once they hit the wok.
High heat, constant movement. And a super-hot wok (paired with an unceasing whack of the spatula) keeps veggies crispy and not soft, mushy piles.
Emily's tip
Place the rice noodles in hot tap water and let soak for approximately 8 minutes or until just pliable but still firm when the center is bitten. At this stage, the noodles are perfectly cooked, as they will continue to cook in the wok. Good drainage; extra water in the pan will steam anyway and not fry them.
How to Make Spicy Singapore Noodles Recipe (Vegetarian) (Step-by-Step)
Soak the noodles, don't boil them
The vermicelli is softened just with hot tap water but not cooked through. They should bend but never break, with a bit of spring in the central part before hitting the wok.
Scramble the egg first, then set it aside
Cooking the egg separately and pulling it out keeps it from turning rubbery while the vegetables cook. It goes back in at the very end just to warm through.
Bloom the curry powder in hot oil
Thirty seconds in hot oil with the garlic and ginger wakes up the spices in a way that stirring them into liquid later never quite matches.
Keep everything moving in the wok
Do not stop stirring once the noodles are in. This nonstop tossing on high heat is what turns the noodles golden while also coating every strand rather than leaving clumps in one spot.
Spicy Singapore Noodles Recipe (Vegetarian)
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Equipment
- wok or large frying pan
- Large heatproof bowl for soaking noodles
- Sharp knife and cutting board
- Spatula or wooden spoon
- Colander
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Ingredients
Instructions
- Put the rice vermicelli in a bowl and cover with hot tap water. Let it soak for 7 to 8 minutes until soft but still not completely flexible, then drain well and set aside.
- In a wok set over medium-high, heat 1 tbsp oil. Add the beaten eggs, swirl to form a thin layer, and root for 2-3 seconds. Transfer to a plate and keep aside.
- And then in the wok, add the remaining 2 tbsp of oil. Tip in the onion, bell pepper, and carrot. Stir-fry on high heat for 2-3 minutes until slightly softened but still crunchy.
- Stir-fry for 30 seconds until fragrant, and add the garlic and ginger. Add curry powder, turmeric, and chili flakes to the skillet and stir fry for another 30 seconds until fragrant.
- I added the cabbage and drained noodles to the wok. Add the light soy sauce, dark soy sauce, and sugar on top. Add the noodles to a wok and continuously toss with tongs or a spatula for 3 to 4 minutes, until everything is evenly coated (and golden).
- Add the scrambled egg back to the wok with a gentle toss to separate and mix through. Add salt or chili flakes as needed.
- Divide between plates and garnish with the spring onion slices (if using) and coriander. Serve with lime wedges for the side.
Frequently Asked Questions
Can I substitute regular rice noodles for thin vermicelli?
Singapore noodles with their must-have, springy, light rice vermicelli The first Singapore noodle originated in southern China and quickly became popular across Asia. You can substitute wider rice noodles in a pinch, although they alter the character of this dish and will require soaking for less than half that time.
How to make this vegan instead of vegetarian
Omit the egg altogether, or replace it with finely crumbled firm tofu lightly stir-fried until golden. Also, make sure that there are no hidden animal products (especially in your curry powder and soy sauce) since those can sneak into vegan food.
What is the clumping of my noodles in the wok?
Usually this tells us that the noodles were soaked for too long and became mushy, or it indicates there was insufficient oil in the pan. After soaking the noodles, drain them and set them over high heat while tossing (see notes).
Is it possible for me to make this a large meal by adding protein?
Yes. Pan-fried firm tofu, cooked chickpeas, or edamame are all great options. Add them, along with the cabbage and noodles, so that they are heated through but not cooked too long.
How long do leftovers keep?
Keep in the fridge for up to 3 days (in an air-tight container). As the microwave makes the noodles a tad gummy, reheat in a pre-sizzled hot pan with a dash of water to loosen them.
Notes
Prep before you cook
Have every vegetable chopped and the sauce measured out before the wok goes on the heat. Once the cooking starts, there's no time to stop and prep.
Serving ideas
A side of quick-pickled cucumber or a simple cucumber salad balances the spice well without any extra cooking.
Nutrition
Calories: 340 kcal | Carbohydrates: 48g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Fiber: 4g | Sugar: 6g | Sodium: 820mg
Nutrition information is automatically calculated and should only be used as an approximation.
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