Monday, October 26, 2020




Singapore vegetarian noodles omit the standard trio of Chinese pork, shrimp, and eggs that usually accompany the classic version. Make these vegetarian Singapore noodles for your vegetarian, vegan, and gluten-free friends and family!


  • 2 eggs
  • 1/2 teaspoon of salt
  • 1 onion, chopped
  • 1 teaspoon of turmeric
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons of water
  • 1 teaspoon of sesame oil
  • 100 grams of snow peas, cut and halved
  • 1 cup of bean sprouts
  • 1/2 package of 450g vermicelli rice noodles
  • 2 tsp canola oil, divided
  • 2 teaspoons of curry powder
  • 3 tablespoons of soy sauce


First, in a large bowl, cover the vermicelli with boiling water, cook for 2 minutes or according to package directions. Drain, roughly cut into small pieces with scissors. Put aside.

Then, heat 1 tbsp. Canola oil in large nonstick skillet or wok over medium-high heat. Add eggs, scramble until cooked through and lightly browned, about 1 to 2 minutes. Place on a plate and set aside. Wipe out the pan.

Return the pan to the stove over high heat, add the rest of the oil, onion, pepper and salt. Cook until softened and lightly browned, about 2-3 minutes. Add the snow peas, garlic, curry powder and turmeric, cook for another minute. The mixture will be quite dry.

Add water to loosen the spices (if it is still dry, add another tablespoon of water). Cook for another 2 minutes.

Add the reserve noodles and egg (if using), using tongs, toss to coat the rice noodles with spices. Remove from heat, toss with soy sauce, sesame oil and bean sprouts, until each noodle is coated and bright yellow. Happy Cooking Time.