Singapore-Style Rice Noodles Recipe | Vegetarian Times Skip to main content

Singapore-Style Rice Noodles

Like Singapore itself, this dish brings together flavors from many traditions.



Ingredient Line: 
1 8-oz. pkg. rice vermicelli
Ingredient Line: 
¾ cup low-sodium vegetable broth
Ingredient Line: 
3 Tbs. low-sodium soy sauce
Ingredient Line: 
2 Tbs. Chinese cooking wine or sherry
Ingredient Line: 
1 Tbs. plus 1 tsp. brown sugar
Ingredient Line: 
2 Tbs. canola or peanut oil
Ingredient Line: 
½ lb. shiitake mushrooms, stemmed and thinly sliced (5 cups)
Ingredient Line: 
1 red bell pepper, thinly sliced (1 cup)
Ingredient Line: 
1 green bell pepper, thinly sliced (1 cup)
Ingredient Line: 
½ onion, thinly sliced (½ cup)
Ingredient Line: 
4 cups thinly sliced napa cabbage
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
2 Tbs. curry powder
Ingredient Line: 
4 green onions, chopped (½ cup)


1. Soak rice noodles in hot water 15 minutes, or until softened. Drain, and set aside.

2. Whisk together broth, soy sauce, wine, and brown sugar in bowl. Set aside.

3. Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, and swirl to coat wok. Add mushrooms, bell peppers, and onion; stir-fry 2 to 3 minutes, or until vegetables are softened. Add cabbage, garlic, and curry powder, and cook 1 to 2 minutes more. Add broth mixture, and toss with vegetables; add noodles, and toss to combine. Stir-fry 2 to 3 minutes, or until noodles absorb some of sauce and soften. Remove from heat, and stir in green onions.

Nutrition Information: 

3 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
50 g
0 mg
300 mg
4 g
8 g
Serves 6

Comments on this Recipe

I used half collard greens to sweeten the strong mustard taste. You have to be very careful to not overcook the noodle. I cooked it because when I soaked the noodle it never softened as much. Over all a good dish, will surely make it again.

Like the vegetable variety but the sweet flavor was not for us.

Good, but needs more spice for my family. Next time I'll add some red chili paste.

Loved this dish! Definitely a keeper. I made a couple changes: first I used raw sugar cane rather than brown sugar, which is not as sweet; second I added extra curry powder to add more flavor and spice.

Good base - I think it would be even better with tofu or shrimp - I'll try that next. I agree it was a bit too mild for me, and may also bump up the curry, or add red pepper flakes next time.


My noodles got completely mushy after soaking them and it made the whole dish disgusting. I don't know if maybe they were old or what, but I don't think I will waste my time trying this one again.

This was a little bland--I used a little extra curry powder, but it just wasn't flavorful enough, although it tasted healthy. It might be better as a side to another dish, like a thai curry.

this was delicious

This is not a good recipe. It is really not a good a good recipe. It just does not work. I

great idea, will try it tonight!

The vegetable soy broth made some good flavors, but it didn't absorb into the rice noodle. I added some cilantro and more curry, but all in all it was ok. I might use this for ramen.

I soaked the rice noodles in the broth mixture, they ended up soaking up all the broth, but it turned out really well regardless! Next time I will make broth to soak the noodles , and separate a bit to put in at the end with the veggies.