These Singapore Noodles are made with vermicelli noodles, curry paste, sweet chili garlic sauce to add a lot of flavor and mixed vegetables like bell pepper, broccoli, and mushrooms. Easy to make and surely one of these family favorite recipes that you make any day. Naturally vegan, but no one would ever tell, an easy recipe that you can count on whenever you’re on the lookout for an under 30 minute meal.
Easy to make meals like this Chili Beans Recipe, Zucchini Fritters, or my Dal Makhani are not only mine but everyone’s favorites. So easy to make and packed with flavor, filling and satisfying.
I hope you all ready for these Singapore Noodles. They are packed with an amazing seasoning, hearty, filling ,super easy to make and full of the best flavors.
If you love flavorful food, you came up to the right spot. You can except also the right texture thanks to broccoli and mushrooms, an amazing flavor from the sweet chili sauce and curry paste.
What’s in this Singapore Noodle sauce
- Sweet chili sauce
- Tamari sauce
- Seasoning with ginger, curry paste, curry powder minced garlic, Chinese five spice powder
What you need for this Singapore Noodles Recipe
- Vermicelli noodles
- Mixed vegetables
- Seasoning mix
- Oil
- Tamari sauce
- Sweet chili sauce
How to make these Singapore Noodles
First soak the vermicelli noodles in a bowl with hot water according the package directions. It should be done in 5 minutes. After that drain and set aside. At the same time whisk the ingredients for sauce such as seasoning, tamari, sweet chili sauce together.
Next heat a pan with oil, add mixed vegetables to that pan and fry for around 5 minutes. Transfer the prepared rice vermicelli to that pan, mix with sauce, season with salt and pepper. Cook for 5 minutes more, then serve on plates or in bowls.
It makes such a great meal for dinner, lunch, even meal prep.
More tips for this vegetarian Singapore noodles
Sensitive to spices? Use less seasoning than I suggest. I’m personally all about flavor, so for me it is just the right amount of spice. But I know everyone is different.
Can I freeze this? I would say definitely no, because the veggies lose their texture and flavor too much. I’m not a big fan of that, but you totally can make it work if this for you. The result will be different of course.
How long will this last in the fridge? It will stay fresh for around 5 days in an airtight container with a lid on top. This is a great way to make a double batch and then simply reheat, yum.
If you try these Singapore Noodles, let me know what you think.
Snap a picture and tag me on Instagram and Facebook.
Cheers, Florian.
Print
Singapore Noodles
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 1x
- Category: lunch, dinner, meal prep
- Method: one pot
- Cuisine: vegan, vegetarian, Asian
Description
These Singapore Noodles are made with vermicelli noodles, curry paste, sweet chili garlic sauce to add a lot of flavor and mixed vegetables like bell pepper, broccoli, and mushrooms. Easy to make and surely one of these family favorite recipes that you make any day. Naturally vegan, but no one would ever tell, an easy recipe that you can count on whenever you’re on the lookout for an under 30 minute meal.
Ingredients
- 3 oz vermicelli noodles
- 2 cups mixed vegetables (like broccoli, bell pepper and mushrooms)
- 1/3 cup Sweet Chili Sauce
- 1/2 cup Tamari sauce
- 3 Tbs sesame or canola oil
- seasoning (2 tsp ginger, 1/4 cup Red Curry Paste, 1 Tbs curry powder, 4 cloves minced garlic, 1 tsp Chinese five spice powder)
- salt, pepper to taste
Instructions
- First soak the vermicelli noodles in a bowl with hot water according the package directions. It should be done in 5 minutes. After that drain and set aside. At the same time whisk the ingredients for sauce such as seasoning, tamari, sweet chili sauce together.
- Next heat a pan with oil, add mixed vegetables to that pan and fry for around 5 minutes. Transfer the prepared rice vermicelli to that pan, mix with sauce, season with salt and pepper. Cook for 5 minutes more, then serve on plates or in bowls.
Nutrition
- Serving Size: 3 cups
- Calories: 270
- Sugar: 29.4 g
- Sodium: 576 mg
- Fat: 4.8 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 54.7 g
- Fiber: 7.7 g
- Protein: 13.6 g
- Cholesterol: 0 g
Keywords: Asian Noodles, vegan, vegetarian, lunch, dinner
Can this be eaten cold?
Hi Toya! You can, but these will taste better warm. Let me know how it goes.