Singapore-Style Rice Noodles Recipe

By Staff |

Recipe by Joanne Bruno

Now that summer is officially here, I’m hoping that warm weather will come with it. And with that comes a need for recipes that don’t require you to turn on the stove or oven for any extended period of time. The best thing about rice noodles is that all they need is a soak in hot water to get soft. So, just stir fry up a variety of veggies (here I’ve used bell peppers and cabbage), mix up a curry-infused sauce and dinner will be on the table within fifteen minutes, with minimal heat generated.

Adapted from Vegetarian Times

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blogEats Well with Others

Prep Details

Servings: 6


8 oz rice vermicelli

3/4 cup vegetable broth

3 tbsp. soy sauce, plus ore to taste

2 tbsp. mirin

1tbsp., plus 1tsp. brown sugar

2 tbsp. peanut oil

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 onion, thinly sliced

1/2 napa cabbage, thinly sliced

2 garlic cloves, minced

2 tbsp. curry powder

4 scallions, chopped


1. Soak the rice noodles in hot water for 15 minutes. Drain and set aside.

2. Whisk together the broth, soy sauce, mirin, and brown sugar.

3. Heat a wok or large heavy-bottomed skillet over high heat. Add the oil and swirl to coat. Add the bell pepper and onion and stir fry for 2-3 minutes or until the vegetables are softened. Add the cabbage, garlic, and curry powder and cook for a few minutes more. Add the broth mixture and noodles. Toss together until the noodles absorb some of the sauce, about 2 minutes. Remove from the heat and stir in the scallions. Season with soy sauce to taste.