Easy Singapore Rice Noodles

Super simple and delicious Singapore rice noodle dish that tastes just as good reheated the next day.

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
5 mins
Total Time:
25 mins
4 servings


  • 10 ⅝ ounces dried rice vermicelli noodles

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 large onion, diced

  • 1 tablespoon mild curry powder

  • 1 ½ cups shredded cabbage

  • 1 large carrot, peeled and cut into thin matchsticks

  • 1 cup peas

  • 1 teaspoon white sugar

  • 1 teaspoon salt

  • 1 tablespoon water, or as needed

  • 1 tablespoon soy sauce

  • 2 cups bean sprouts

  • 2 green onions, chopped

  • 1 tablespoon sweet Thai chile sauce, or to taste


  1. Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.

  2. Heat oil in a wok over medium-high heat and add garlic. Add onion and curry powder; cook and stir for 2 minutes. Add cabbage, carrot, peas, sugar, and salt. Sprinkle with 1 tablespoon water and cook for another 2 minutes. Add cooked vermicelli and soy sauce; toss. Stir in bean sprouts. Serve with green onions sprinkled on top and Thai chili sauce on the side.

Nutrition Facts (per serving)

421 Calories
9g Fat
74g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 421
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 8%
Sodium 891mg 39%
Total Carbohydrate 74g 27%
Dietary Fiber 8g 27%
Total Sugars 11g
Protein 15g
Vitamin C 29mg 147%
Calcium 73mg 6%
Iron 4mg 22%
Potassium 475mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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