Singapore noodles

October 20, 2016

Is there anything tastier than Singapore noodles? Skinny, curried rice noodles with crunchy vegetables and loads of seasonings. It’s one of those dishes I never get tired of and is so easy to make. Plus, the leftovers make really good meals the next day. I actually almost prefer this dish cold – you could quite easily make it for a potluck or picnic if you don’t want to worry about having a hot dish. It also goes great with your protein of choice – whether that be pan fried tofu bites or chopped up chewy seitan. Or just eaten as a large bowl of delicious noodles all on its own with a bit of chopped up spring onion and sriracha.

The great thing about this dish is it can be a one-pot meal if you cook the noodles in the same pan before doing the veggies – so cleanup is a cinch. Unless you’re like me who likes to prep all the veggies individually beforehand and use up every dish in the cupboard…. (sorry Andrew!). Either way, I promise it’s a very easy dish to make and great for weeknight meals. The crunchy veggies are the perfect complement to the noodles, and the shredded cabbage bulks out the dish in such a way that you don’t even notice they’re there.


  • 200g dry rice vermicelli noodles
  • 2 shallots, thinly sliced
  • 3 large garlic cloves, minced
  • 1 inch fresh grated, ginger
  • 1 tablespoon rapeseed oil (or other neutral flavoured vegetable oil)
  • 1 teaspoon toasted sesame oil
  • 1 red bell pepper, sliced into matchsticks
  • 1 carrot, julienned
  • 160g (about 1/2 a head) shredded sweetheart cabbage
  • 2 tablespoons Madras curry powder
  • 2 tablespoons soy sauce
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste
  • Large handful of freshly chopped coriander
  • 4 spring onions, thinly sliced
  • Sriracha, to serve


  1. Cook the noodles according to the package. Once cooked, drain and rinse in cool water – then set aside.
  2. Add the rapeseed oil and sesame oil to a pre-heated skillet on medium/high. Add the shallots, garlic and ginger with a  sprinkle of salt and cook for 1-2 minutes until fragrant.
  3. Add the bell pepper and carrot and stir-fry for 2-3 minutes. Add the cabbage and continue to stir-fry until wilted, about 1 minute.
  4. Sprinkle with the curry powder and turmeric and continue to cook while stirring for another 30 seconds.
  5. Add the noodles and soy sauce and cook for another 2 minutes, using a fork to separate the noodles so everything gets evenly mixed.
  6. Add half of the coriander and half the green onions. Using the fork again to distribute ingredients evenly . Season with additional salt and pepper, if wanted.
  7. Remove from heat and serve with the extra coriander, spring onions and sriracha.
  8. Enjoy!