Singapore Noodles

Recipe Link


  • 7 oz Rice Vermicelli Noodles
  • 1/3 cup Soy Sauce
  • 1 T Sugar
  • 2 T Olive Oil
  • (optional) any Protein or Tofu
  • 1 small Onion
  • 1 bunch Green Onion
  • 1 carton of chopped Mushrooms
  • 1-2 Red Bell Peppers
  • 4-5 Garlic cloves
  • 1 T Ginger
  • 4-5 T Curry Powder
  • 4.5 oz Baby Corn (can use canned)
  • Salt/Pepper
  • 1 Lime
  • (optional) Sriracha


  1. Cover noodles with very hot tap water in a bowl for 15 minutes
  2. Meanwhile, chop onion, green onion, bell peppers, garlic, baby corn and protein/tofu
  3. Also mix 1 cup water, soy sauce and sugar in a small bowl
  4. After 15 minutes, run cold water through the noodles to stop them from cooking further
  5. Heat oil in a large pan
  6. If using protein/tofu, add first until almost done
  7. Add onion, green onion, mushrooms and bell peppers until softened
  8. Add garlic, ginger and curry powder for about 3 minutes
  9. Mix in baby corn, noodles and water-soy sauce mixture
  10. Add a little salt (already have soy sauce) and a normal amount of pepper
  11. Simmer until all liquid is absorbed
  12. Top with more green onion, lime and Sriracha

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