Vegetables Singapore Rice Noodles ~ 素星洲炒米

Vegetarian Singapore Rice Noodles ~ 素星洲炒米


Singapore-style noodle is a dish of stir-fried rice vermicelli seasoned with curry powder, turmeric powder, bean sprouts, pak choi, soy sauce, and sliced chilli peppers.

However, do you know that Singapore rice noodle dish wasn’t coming from Singapore!!!

The dish appears on the menu of almost all Chinese-style (mainly Cantonese-style) eateries in Hong Kong. It is truly a Hong Kong cuisine. And is also very popular in English, Australian, Canadian, and American cuisine. Despite the name, this dish is virtually unknown in Singapore. Sources have claimed that this dish may be sold under the name “Sin Chew Fried Bee Hoon”, but this dish lacks the signature curry powder that is a defining ingredient in Singapore noodles. This information is taken from here.


For the most authentic version has meat, shrimps or egg. The bean sprout is the most necessary among the other vegetables. Accompany the spices with the curry powder, ground turmeric, and chilli.

Today’s recipe is for vegan and vegetarian.

Vegetarian Singapore Rice Noodles ~ 素星洲炒米

  • 150g rice sticks also called rice vermicelli or rice noodles
  • 2 teaspoons Homemade curry powder
  • ½ teaspoon Ground Turmeric
  • Crushed dry red chilli, to taste
  • 1 tbsp Mushroom flavoured soy sauce, or substitute with light soy sauce if you can’t find it
  • 1 tablespoon vegetable oil
  • 1 heap tsp ginger paste (use a mortar and pestle or grater)
  • 1 heap tsp Garlic paste,  (optional)
  • 1 medium carrot, peeled and cut into matchsticks
  • 1/2 Green pepper and Yellow pepper both, cut into thin strips
  • 5 stems Asparagus, trimmed, snapped in half
  • 1 cup cubed Fried Tofu, available in Asian markets
  • 1 small Chinese dried wood ear/ mushroom, soaked and cut into thin strips
  • 1 tsp sesame oil
  • 1 packed cup bean sprouts
  • 1/3 cup Fresh coriander, chopped
  • 4 lemon or lime wedges, (optional)



  1. Soak the rice noodles according to package instructions. Drain well and set aside in the colander.
  2. Heat oil in a large wok. Add the ginger and garlic, if you use and let them sizzle on medium heat, till fragrant and lightly browned. Add carrot, asparagus, tofu, wood ear, sauté the vegetables for one or two minutes. Then throw the peppers and bean sprouts in. Keep sauté till the vegetables just start to wilt, about 2 minutes. Don’t over cook the vegetables.
  3. Work quickly, stir and mix everything together. Transfer to a plate.
  4. Turn up the heat to medium-high and add oil. When the oil reaches the hottest point, pour the drained rice vermicelli.  Add all the spices in and work quickly by using two spoons or tongs. Add all the cooked vegetables, toss and combine everything till the noodles are well coated. Well seasoned with salt and soy sauce.
  5. Turn off heat and add sesame oil, toss well.
  6. Serve immediately, garnished with chopped coriander/ cilantro and lemon or lime wedges on the side to squeeze over the noodles.



  • Try not to over cook the vegetables, to keep the crunchiness.
  • Whatever the vegetables that you can add to this dish, like Chinese green, fine beans, green beans, or broccoli sprouts.

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