Quick & Easy Veg Singapore Noodles recipe with detailed step-wise pictures. Gluten-free vegetable Singapore Mei Fun recipe for a quick restaurant style dinner at home!
Long time no Noodles or Fried Rice recipe, so here I am with a very simple and delicious recipe – Veg Singapore Noodles. It is not uncommon to find Singapore, Malaysia and Thai versions of fried rice and noodles in any restaurant specializing in Indo-Chinese. Each of these recipes are subtly different although they use the same ingredients. Most of the Singapore Noodles dishes I have tried in restaurants so far have been spicy and with a flavor of curry. But what makes Singapore Noodles special? Using Rice Noodles instead of regular noodles.
I prefer rice noodles to the other all-purpose flour based noodles as it is very easy to cook these and are essentially gluten-free. You know how some recipes are so simple that it skips our mind to even take note of it? This is one such recipe for me. During the weekend, I made a vegetable version of the Singapore Noodles and served it with a fried egg on top for dinner. That’s when I realized I have not documented the recipe, so here goes my curry flavored, light, non-greasy, veggie loaded rice noodles. Do check out other interesting Indo-Chinese recipes.
How to make Singapore Noodles | Veg Singapore Mei Fun –
Detailed step-wise picture recipe of making Singapore Noodles | Veg Singapore Noodles –
First soak the rice noodles in warm water and close it with a lid for 5-7mins.
The noodles should be soft, drain off the water and set it aside.
In a wok, heat sesame oil. Add finely chopped garlic and fry until fragrant.
Add all the veggies including sliced onions and fry on medium flame until they are half-cooked.
Now add all the spice powders – turmeric powder, Kashmiri red chilli powder, coriander powder, curry/garam masala powder and pepper powder along with sugar and salt.
Cook for 2-3 mins until there is no raw smell and then add soy sauce.
Next add the cooked rice noodles.
Mix the noodles with the veggie mixture and check for salt, adjust as needed.
Finally add the apple cider vinegar and finely chopped spring onion greens/coriander leaves. Mix well.
Serve hot with any Indo-Chinese appetizers.
- Choice of veggies is as per your preference. It is important to let the veggies have a crunch.
- Adjust the quantity of spice powders as per preference.
Reach out to me at firstname.lastname@example.org! Also follow me on:
Facebook – Cooking From Heart
Pinterest – Cookingfromheart
Instagram – Cookingfromheart
Twitter – Cookinfromheart