Name: Easy Singapore Noodles with Curry and Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoon Sesame Oil; 1 tablespoon Chili Oil (optional); Salt as needed; Rice Noodles (about 150 grams); 1 small Onion, sliced; ½ Bell Pepper (Red + Green), finely sliced; 1 Carrot, finely sliced; ⅓ cup French Beans, diced; 1-2 tablespoon Curry Powder (or as per taste); 1-2 tablespoon Soy Sauce (as needed); 1-2 tablespoon Rice Vinegar (or regular Vinegar); 1 teaspoon Red Chili Paste (optional); 2 stalks Green Onion, chopped for garnish; 1 tablespoon Cardamom; 1 tablespoon Ground Coriander; 2 teaspoon Cumin Seeds; 1 teaspoon Mustard Seeds; 1 teaspoon Cayenne Powder; ½ teaspoon Ground Ginger Powder; 1 teaspoon Turmeric; ½ teaspoon Black Peppercorns

Jump to Recipe· 4.6 from 7 reviews

If you’ve ever found yourself craving something both flavorful and quick for dinner, I’ve got just the thing for you. This Easy Singapore Noodles with Curry and Vegetables Recipe is one of those go-to dishes I make when I want a bright, comforting meal packed with veggies and a warm curry punch. It’s bright, saucy, and such a satisfying way to enjoy rice noodles – trust me, once you try it, it’ll quickly become a staple in your kitchen.

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Why This Recipe Works

Quick and Simple: Ready in under 30 minutes, perfect for busy weeknights when you want something tasty fast.
Vibrant Vegetables: The mix of peppers, carrots, and beans gives a satisfying crunch and color.
Customizable Flavors: You can tailor heat levels and curry intensity to your liking.
Perfect Texture: The rice noodles stay light and non-sticky, thanks to the easy cooking and rinsing method.

Easy Singapore Noodles with Curry and Vegetables, Singapore Noodles recipe, quick Asian noodle dish, flavorful vegetable stir-fry, easy dinner ideas with rice noodles - A black cast iron pan filled with several layers of yellow noodles mixed with small pieces of grilled tofu that show a light brown char, scattered with thin slices of green onions and small bits of red bell pepper. The noodles have a slight shine and look seasoned. Around the pan, there is a white bowl with orange powder, a jar with red sauce, a blue bowl with chopsticks placed on the side, and some green onion stalks on a white marbled surface. The scene has a mix of greens and yellows that make the dish look fresh and tasty photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Singapore Noodles with Curry and Vegetables Recipe balances freshness and spice with convenience. The sesame oil adds a nutty richness while the curry powder and chili paste bring warmth without overpowering the natural flavors of the veggies. I always love picking up crisp, fresh vegetables to keep it bright and colorful.

Sesame Oil: Adds a toasty, nutty base flavor that’s essential to authentic Singapore noodles.
Chili Oil (optional): For a gentle heat kick; you can skip it if you prefer milder food.
Rice Noodles: The star of the dish; quick cooking and absorb the sauce beautifully.
Onion: Brings sweetness when sautéed, balancing the curry spices.
Bell Peppers (Red & Green): Add crunch and fresh color, plus a subtle sweetness.
Carrot: Thinly sliced for a tender bite and a pop of orange vibrancy.
French Beans: Adds a delightful snap and keeps the dish lively.
Curry Powder: The soul of the flavor here; homemade or store-bought both work, but fresh makes a difference.
Soy Sauce: Brings umami and saltiness to marry all the elements.
Rice Vinegar: Provides a bright, tangy lift to cut through the richness.
Red Chili Paste (optional): Adds depth and spicy complexity.
Green Onions: Fresh garnish for that lovely onion zing and color before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Easy Singapore Noodles with Curry and Vegetables Recipe is how flexible it is. You can easily swap vegetables or dial up the spice if you like it hotter. I sometimes throw in tofu or cashews for extra protein and crunch, and it works great every time.

Vegetarian or Vegan Variation: Use tofu or tempeh for protein – pan-fried until crisp adds fantastic texture.
Protein Boost: Adding cooked shrimp or chicken transforms this into a hearty meal.
Spice Level: If you love it spicy, double the chili oil and red chili paste; for a mild version, just skip them.
Seasonal Veggies: Swap in snap peas, baby corn, or broccoli depending on what’s fresh and available.

Step-by-Step: How I Make Easy Singapore Noodles with Curry and Vegetables Recipe

Step 1: Cook the Rice Noodles Perfectly

Start by boiling about 1-2 quarts of salted water with a tablespoon of oil to keep noodles from sticking. Once it’s boiling, add your rice noodles and stir gently. The key here is not to overcook – usually 2 to 4 minutes is perfect. When they’re just tender but still a bit firm, drain them in a colander and rinse with cold water to stop the cooking. Gently separate the noodles with your fingers; this prevents clumping later.

Step 2: Sauté Aromatics and Vegetables

Heat sesame oil and optionally chili oil in a wok or large skillet on medium-high heat. Toss in the sliced onions first and sauté until they start to soften and change color. Then add your bell peppers, carrots, and diced French beans. Stir frequently so everything cooks evenly and retains a slight crunch—this freshness really makes the dish pop.

Step 3: Add Sauces and Vegetables

Once the veggies are just tender, stir in the soy sauce, rice vinegar, and if you’re using it, the red chili paste. Toss it well so every piece gets coated and the flavors meld. This is the moment the dish begins to come alive with a perfect balance of savory, tangy, and spicy notes.

Step 4: Combine Noodles and Curry Powder

Add the prepared rice noodles to the wok and use tongs to coat them evenly with the vegetable mixture and sauce on high heat. Stir and toss everything together for 1-2 minutes, then sprinkle the curry powder on top. Mix well so the curry infuses throughout, giving the dish its signature golden color and warmth. Make sure to keep the heat fairly high to avoid sogginess.

Step 5: Garnish & Serve Immediately

Finish with a generous sprinkle of chopped green onions for fresh zest and serve this beauty straight away while it’s lively and fresh. I promise the flavors are at their best right off the stove!

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Pro Tips for Making Easy Singapore Noodles with Curry and Vegetables Recipe

Don’t Overcook Noodles: Rinsing with cold water after boiling stops cooking and keeps them from turning mushy.
High Heat Stir-Fry: Using high heat at the end helps the noodles stay separate and lightly toasted.
Fresh Curry Powder: If you have time, blend your own curry powder—it adds unbeatable depth and aroma.
Veggie Variety: Mix up your vegetables based on what’s seasonal; I love grabbing fresh crunchy greens from the market.

How to Serve Easy Singapore Noodles with Curry and Vegetables Recipe

Garnishes

I always top mine with plenty of fresh green onions and sometimes a squeeze of lime for brightness. Adding toasted sesame seeds gives a lovely subtle crunch and nutty flavor that perfectly complements the curry spices.

Side Dishes

For a full meal, I like serving these noodles with easy steamed dumplings or a crisp cucumber salad to balance the curry warmth with something cool and refreshing. A simple miso soup on the side is also a comforting option.

Creative Ways to Present

Once, I even served these noodles in little lettuce cups at a casual dinner party—everyone loved how fun and portable it was! For family meals, topping with chopped roasted peanuts adds a lovely surprise in each bite.

Make Ahead and Storage

Storing Leftovers

Leftover Singapore noodles store well in an airtight container in the fridge for 2-3 days. I find that the flavors deepen overnight, making it even tastier the next day.

Freezing

I don’t usually freeze this dish because the veggies can lose their crispness, but if you must, freeze in portions and thaw overnight in the fridge for best results. Reheat gently to avoid overcooking the noodles.

Reheating

When reheating, I like tossing leftovers in a hot pan with a splash of sesame oil to revive the flavors and keep the noodles from sticking. A quick stir-fry heats it perfectly without turning it mushy.

FAQs

What type of rice noodles work best for Easy Singapore Noodles with Curry and Vegetables Recipe?

I recommend using thin or medium thickness rice vermicelli noodles—they cook quickly and absorb the sauce nicely without getting mushy. Avoid thick noodles as they can overwhelm the light curry coating.
Can I make this recipe gluten-free?

Absolutely! Just make sure to use gluten-free soy sauce or tamari and check that your curry powder doesn’t contain any wheat fillers. The rice noodles are naturally gluten-free, so it’s a safe bet.
How spicy is Easy Singapore Noodles with Curry and Vegetables Recipe?

The spice level is totally adjustable. The recipe includes optional chili oil and chili paste, so start with less and add more until it suits your taste buds. You can enjoy a mild or fiery dish depending on your preference.
Can I prepare the noodles and vegetables ahead of time?

You can prep the veggies in advance and even cook the noodles earlier, but it’s best to combine and stir-fry just before eating to keep everything fresh and not soggy.

Final Thoughts

This Easy Singapore Noodles with Curry and Vegetables Recipe holds a special place in my weekly dinner rotation because it’s just that reliable: quick, delicious, and endlessly adaptable. Whether you’re a seasoned curry lover or just dipping a toe into Asian-inspired cooking, you’ll appreciate how every bite feels like a little celebration. Go ahead and give it a try—I promise it’ll win you over just like it did me!