Whenever I think of Chinese takeout, one of the dishes that always pops into my head – next to fried rice and wontons – are Singapore Noodles. A delightful mash up of Chinese and Indian cuisine these noodles are so yummy and with a few changes they can easily be made gluten free.
What are Singapore Noodles?
Singapore Noodles are a combination of rice noodles, curry powder, veggies, eggs and sometimes meat, such as chicken, pork or shrimp, that have been stir fried to create a one pot wonder. With its origins in Chinese cooking, even with some research it’s a little difficult to point out where it originated from. But one thing I know for sure, are that these noodles are a great dish!
When making Singapore noodles, there are few key ingredients that are at its base to make it what it is. But after making it a few times we’ve added in some extra veggies here, left out the meat for a vegan version and more! What I love about this dish is it’s ability to be customized.
What you need:
The base of Singapore noodles are vermicelli rice noodles. These are a very thin noodle made from rice (as you might have guessed). They look similar to sticks and should not be confused with cellophane noodles which are similar in appearance, but have a completely different texture and taste. For us gluten free eaters this is great news as rice noodles are naturally gluten free!
These noodles are an infusion of Chinese and Indian cuisine. The addition of curry powder to the recipe gives it that telltale yellow colour, and a depth of flavor.
No stir fry would be complete without the addition of soy sauce (even one of its gluten free alternatives) to give that Chinese flavor to the dish.
Over time we’ve changed up the type of vegetables we’ve used in this dish. I always add onions bell peppers and carrots, but depending on what’s in the fridge I might even add some beans and broccoli.
Most recipes for Singapore noodles have some sort or meat or protein such as chicken, pork or shrimp, as well as eggs. We usually eat our noodles as a side dish so we stick to this veggie version and not everyone in our family likes eggs, so this vegan version is our go to recipe. But you can always check out this recipe from serious eats where they add shrimp to their dish and this recipe from Feasting at Home where they add chicken.
Once you’ve got your ingredients together it’s time to make our Singapore Noodles!
Note this recipe comes together very quickly so make sure that you have all your ingredients ready and on hand.
- 4 cups rice noodles cooked (about 4 - 5oz dried)
- 2 cups carrots, julienned
- 1 1/2 cups bell pepper sliced, (red and green add some great color)
- 1 medium onion thinly sliced
- 1 tbsp ginger minced
- 2 cloves garlic finely chopped
- 1 - 2 tbsp curry powder, garam masala
- 2 tbsp gluten free soy sauce or coconut aminos
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- Green Onions sliced for garnish
- Prepare the noodles, by placing them in a large bowl with boiling water, cover and let stand for 5 minutes until noodles have softened. Drain noodles, rinse with cold water, then using a pair of kitchen scissors cut them into smaller pieces. This makes the noodles easier to toss with the vegetables.
- In a wok or large skillet, heat vegetable oil and sesame oil over medium high heat. Add the garlic and ginger, stir quickly to mix, then add the onions and carrots. Saute for a minute or two, then add the bell peppers and cook for another minute to soften the vegetables. You want them soft but with a little bite still.
- Next add curry powder and soy sauce, toss with the vegetables, then add the noodles and toss again to make sure that all the noodles and veggies are coated and evenly incorporated with each other.
We like the flavor of curry so we added 2 tablespoons, but you can start by adding 1 and then add the other tablespoon if you want to add more flavour.
- To finish, season with salt if necessary, then remove from heat and serve with a drizzle of sesame oil and sprinkle with green onions.