Veg Singapore Noodles

Image credit: Hebbars Kitchen

A recipe which is unique and flavored noodles with fine noodles of rice vermicelli and stir fried vegetables. It is an ideal meal for lunch or dinner and in India it is generally served as a street food. It is simple and easy to prepare and bears a strong resemblance to our semiya or upma vermicelli recipe.

Indian recipes have a lot of influence abroad and can be easily seen in general in a cosmopolitan city. The cuisine's most notable influence comes from neighboring countries and regions. Singapore noodles are one of those easy, flavored recipes that are very similar to our own vermicelli recipes.

Like I said earlier singapore noodle recipes are truly unique and in my opinion it is a fusion of 2 cuisines. These are not only chinese recipes, as most of the Singaporean recipes use curry powder which is also evident in this recipe. So I wouldn't hesitate to call it a fusion of Indian and Chinese cuisine.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 2


4 cups water;

1 pack rice vermicelli;

2 tbsp sesame oil;

2 clove finely chopped garlic;

1 inch finely chopped ginger;

1 finely chopped chilli;

4 tbsp chopped spring onion;

½ finely chopped onion;

1 carrot into short, thin strips;

¼ cup shreded cabbage;

¼ chopped capsicum;

¼ tsp turmeric;

¼ tsp kashmiri red chilli powder;

½ tsp garam masala;

½ tsp coriander powder;

¼ tsp pepper;

½ tsp salt;

2 tbsp soy sauce;

½ tsp roasted sesame seeds.

How to prepare?

  • First, in a large bowl, boil 4 cups of water.

  • When the water boils, turn off the heat and soak in 1 packet of rice vermicelli.

  • Soak for 2 minutes or refer to package directions for cooking time.

  • Drain the noodles and set aside.

  • Then, in a large kadai heat 2 tablespoon of sesame oil and saute 2 finely chopped garlic pods, 1 inch ginger, 1 chilli and 2 tablespoons spring onion.

  • Additionally, sauté ½ onion until it changes color slightly.

  • Later, add 1 carrot, ¼ cup cabbage and ¼ capsicum.

  • Stir fry on a high heat without overcooking the vegetables.

  • Also, add ¼ teaspoon of turmeric, ¼ teaspoon of chili powder, ½ teaspoon of garam masala, ½ teaspoon of coriander powder, ¼ teaspoon of pepper and ½ teaspoon of salt.

  • Saute it on a low heat without burning the spices.

  • Now add 2 tablespoons of soy sauce and mix well.

  • Add the cooked noodles and mix well.

  • Serve the noodles topped with spring onions and roasted sesame seeds.

Tried this recipe?

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