Singapore Noddles Veg

$16.00 Prices are inclusive of 9% GST

Singapore Veg Noodles are a colorful and flavorful stir-fried vermicelli dish infused with curry powder and loaded with crunchy vegetables. A perfect fusion of spice, texture, and nutrition in every bite.

Description

Vegetarian Singapore Noodles are a delicious stir-fried noodle dish made with thin rice vermicelli, fresh vegetables, and aromatic curry powder. Despite the name, this dish is not native to Singapore, but rather a popular creation from Chinese takeout menus around the world.

The noodles are first softened in hot water, then stir-fried with a vibrant mix of vegetables like bell peppers, carrots, and cabbage. Curry powder gives the dish its iconic golden-yellow color and warm, spicy aroma. Soy sauce and optional chili sauce bring in the perfect balance of savory and spicy notes.

Quick to make and easy to customize, Singapore Veg Noodles are great as a main course or a side. It’s a well-loved option for vegetarians and anyone who enjoys bold, Asian-inspired flavors without meat.

200g rice vermicelli noodles
1 cup shredded cabbage
1/2 cup julienned carrots
1/2 cup sliced bell peppers (red, green, yellow)
1/2 cup bean sprouts (optional)
2 tablespoons oil
2 teaspoons curry powder
1 tablespoon soy sauce
1 teaspoon chili sauce (optional)
1 teaspoon minced garlic
Salt and pepper to taste
Chopped spring onions for garnish

Made with rice vermicelli, which is naturally gluten-free and light on the stomach.
Rich in dietary fiber and vitamins from colorful vegetables.
Curry powder includes turmeric, which has anti-inflammatory properties.
Low in cholesterol and can be made with minimal oil for a heart-healthy dish.
Ideal for plant-based diets and customizable with protein-rich tofu or paneer.

Singapore Noodles are not originally from Singapore—they were created by Cantonese chefs in Hong Kong or Western Chinese restaurants.
The dish reflects a fusion of Chinese cooking techniques with Southeast Asian curry flavors.
The vegetarian version evolved with the growing demand for meat-free Asian dishes in global cuisines.
Popular in India, the UK, and the US, it's a staple of Indo-Chinese and Asian fusion menus.
The dish showcases culinary creativity, adapting to various dietary preferences while keeping its signature taste.