Singapore Fried Noodles
Global • non_veg
How to Make Singapore Fried Noodles (Traditional & Healthy Version)
Singapore Fried Noodles, despite their name, are a delicious vegetarian stir-fried noodle dish that is popular worldwide, including in Indian kitchens. This vibrant recipe features thin rice vermicelli tossed with a medley of fresh vegetables, aromatic spices, and a hint of curry powder, making it both flavorful and satisfying. While the dish traces its roots to Southeast Asian cuisine, Indian adaptations abound, especially in urban areas where global flavors meet local tastes. Indian home cooks love Singapore Fried Noodles for their ease, versatility, and vibrant color—making them a favorite for family snacks, tiffin boxes, or light meals. The noodles have a subtle heat, crunchy vegetables, and a light, earthy aroma from the curry powder, all of which appeal greatly to Indian palates. Enjoyed as a snack or light meal, this vegetarian version is both nutritious and bursting with flavor, reflecting the fusion of Indian and international cuisines. With lower oil, whole vegetables, and lean proteins, this recipe is tailored for calorie-conscious eaters. It's a great way to enjoy a global favorite with an Indian twist, balancing taste, health, and convenience.
Ingredients(for 1 katori (bowl) noodles with vegetables)
- 100g Rice vermicelli noodles (thin variety)
- 1 medium Carrot (julienned)
- 1 small Capsicum (bell pepper) (sliced)
- 1/2 cup Cabbage (shredded)
- 2 stalks Spring onion (chopped)
- 1/4 cup Green beans (sliced) - optional
- 1 tsp Ginger-garlic paste (adrak-lahsun paste)
- 1 tsp Curry powder (mild or hot)
- 2 tsp Soy sauce (low sodium)
- 1 tbsp Sesame oil (or sunflower oil)
- to taste Salt
- 1/4 tsp Black pepper (freshly ground) - optional
- 1 tsp Lemon juice (for garnish) - optional
Instructions
- 1
Soak the rice vermicelli noodles in hot water for 2-3 minutes until soft. Drain and set aside.
5 minutes
Do not over-soak the noodles; they should remain al dente.
- 2
Heat sesame oil in a large kadhai or wok on medium flame. Add ginger-garlic paste and sauté until aromatic.
2 minutes
Use a wide pan for even stir-frying.
- 3
Add spring onions, carrots, green beans, capsicum, and cabbage. Stir-fry on high heat until vegetables are just tender but still crisp.
6 minutes
Cut vegetables evenly for quicker cooking and better texture.
- 4
Sprinkle curry powder, salt, and black pepper. Toss well to coat the veggies evenly.
2 minutes
Adjust curry powder for desired spice level.
Why This Dish is Healthy
This vegetarian noodle recipe is a healthy choice because it emphasizes whole, fresh vegetables, uses minimal oil, and skips heavy sauces. The fiber content aids digestion, while low sodium soy sauce and curry powder keep sodium levels in check. It's also easily adaptable for vegan and gluten-free diets, making it suitable for a wide range of health goals, including weight loss and diabetes management. The dish is filling without being calorie-dense, perfect for those tracking macros and maintaining a balanced diet.
Singapore Fried Noodles are packed with fiber from fresh vegetables like carrots, cabbage, and green beans. Rice vermicelli provides a light source of carbohydrates, while sesame oil, used sparingly, adds healthy fats. The combination delivers essential vitamins (A, C, K), minerals (potassium, magnesium), and some plant-based protein. The absence of deep frying and minimal use of oil keeps this dish low in saturated fat and cholesterol. Including a variety of vegetables supports gut health and boosts overall nutrition for an active lifestyle.
Pro Tips
- 💡Tip 1: Soak noodles only until just soft to prevent them from turning mushy.
- 💡Tip 2: Stir-fry vegetables on high heat for a crisp texture and bright color.
- 💡Tip 3: Use freshly ground curry powder for maximum aroma and flavor.
- 💡Tip 4: Toss noodles gently to avoid breakage.
- 💡Tip 5: Add a squeeze of lemon for extra freshness.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate in an airtight container for up to 2 days. Reheat gently in a pan or microwave before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 360.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 27.0 g |
| Total Fat | 6.5 g |
| Fiber | 2.1 g |
| Sugars | 2.4 g |
| Iron | 1.1 mg |
| Calcium | 24.0 mg |
| Sodium | 520.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 120.0 IU |
| Vitamin C | 5.0 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 60.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.9 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 18.0 µg |
