Singapore vegetarian noodle recipe is a spicy treat

Suzie Lee’s Singapore Vegetarian Noodles. Photo Credit: PA Photo/Lizzie Mayson.

A classic for a reason. “Fun fact: Singapore noodles actually come from Hong Kong, not Singapore,” says chef Suzie Lee, author of Simply Chinese.

“This dish is said to have been invented by chefs in the 1950s and 1960s, when trade was booming in Hong Kong and spices such as curry powders were readily available. The name was just to give style to the dish.

“This dish is on our Chinese take-out menu and it is very popular! It is traditionally made with ham, chicken and prawns but I only made this vegetable, which tastes just as good.

Singapore Vegetarian Noodle Recipe

(For 4 people)

vegetarian singapore noodles recipe
Suzie Lee’s Singapore Vegetarian Noodles. Photo Credit: PA Photo/Lizzie Mayson.


  • 500g rice vermicelli or about 250g dried noodles
  • 4 tablespoons vegetable oil
  • 4 large eggs beaten with a pinch of salt
  • 1 medium carrot, peeled and finely cut into matchsticks
  • 1 bell pepper (any color), seeded and thinly sliced
  • 100g baby corn, thinly sliced ​​diagonally
  • 100 g snow peas, thinly sliced ​​diagonally
  • 1 medium onion, thinly sliced
  • 3 teaspoons curry powder (mild/medium/hot)
  • 1 teaspoon chilli powder (mild/medium/hot) (optional)
  • 1 teaspoon garlic powder
  • 4 teaspoons light soy sauce
  • 2 teaspoons toasted sesame oil
  • Sea salt and white pepper
  • 2 spring onions, thinly sliced


  1. Soak the noodles in a heatproof bowl of boiling water for one minute, then strain and set aside.
  2. Heat two tablespoons of vegetable oil in a wok or skillet over high heat, add the beaten eggs and sauté for a minute on each side, without stirring, until they set like an omelette. Transfer to a plate, then cut into thin strips.
  3. Heat a tablespoon of oil in the wok or skillet over high heat, add the carrot, bell pepper, baby corn and mange-tout with a little water so they don’t burn and sauté for a minute. Transfer to a plate.
  4. In the same wok or skillet (you don’t need to clean it), add the remaining tablespoon of oil, then add the onion with a little water, curry powder, chilli powder ( if using – I use mild curry powder and omit the chilli powder when cooking
    this for children) and garlic powder or granules and fry for a few minutes over high heat until the flavors are released.
  5. Add the cooked vermicelli and return all the vegetables to the wok or skillet. Stir again so that everything is evenly distributed.
  6. Add the soy sauce, sesame oil and egg strips and continue to fry and stir until the noodles turn a golden yellow color. Taste and season with salt and pepper as needed, add the spring onions and serve.

For more dishes like this Vegetarian Noodle Recipe from Singapore, try our midweek meal archive.

Simply Chinese by Suzie Lee is published by Hardie Grant, priced at £20. Photograph by Lizzie Mayson.

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[Veggie Singapore noodles recipe is a spicy treat]