If you're craving a vibrant and flavorful dish that celebrates the essence of Singaporean cuisine, look no further than these Meatless Curried Singapore Noodles! Bursting with colorful vegetables and fragrant spices, this quick and easy recipe is perfect for busy weeknights or impressing guests at your next dinner party. In just 30 minutes, you can whip up a satisfying meal that’s not only delicious but also entirely meat-free. Ready to elevate your culinary skills and tantalize your taste buds? Let’s dive into this exciting recipe!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Singapore
Serves: 4 servings
Ingredients
- 8 oz rice vermicelli noodles
- 1 tablespoon curry powder
- 1 bell pepper, sliced
- 1 cup bean sprouts
- 1 carrot, julienned
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and equipment. You will need a large pot for boiling the noodles, a large skillet or wok for stir-frying, and a colander for draining the noodles.
- Bring a large pot of water to a boil over high heat. Once boiling, add the rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes, until they are al dente. Be careful not to overcook them, as they will continue to cook slightly when stir-fried.
- While the noodles are cooking, prepare your vegetables. Slice the bell pepper into thin strips, julienne the carrot, and chop the green onions. Set aside the bean sprouts for later.
- Once the noodles are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Set aside to drain completely.
- In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the sliced bell pepper and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
- Add the bean sprouts and chopped green onions to the skillet, and stir-fry for an additional 1-2 minutes, until the bean sprouts are heated through and the green onions are slightly wilted.
- Sprinkle the curry powder over the vegetables in the skillet, stirring well to coat everything evenly. Cook for another minute to allow the spices to become fragrant.
- Add the drained rice vermicelli noodles to the skillet. Pour the soy sauce over the noodles and gently toss everything together until the noodles are evenly coated with the sauce and the vegetables are well distributed. Season with salt and pepper to taste.
- Continue to stir-fry for another 2-3 minutes, allowing the noodles to heat through and absorb the flavors. Make sure to stir continuously to prevent sticking.
- Once everything is heated through and well combined, remove the skillet from the heat. Serve the meatless curried Singapore noodles immediately, garnished with additional chopped green onions if desired.
Tips
- Perfect Noodle Texture: Be sure to follow the package instructions for cooking the rice vermicelli noodles. Overcooking can lead to mushy noodles, so keep an eye on them and rinse with cold water to stop the cooking process.
- Customize Your Veggies: Feel free to add or substitute any of your favorite vegetables. Snow peas, broccoli, or even snap peas can add a delightful crunch and extra nutrition to your dish.
- Spice It Up: If you love a bit of heat, consider adding a pinch of red pepper flakes or a dash of sriracha when stir-frying the vegetables for an extra kick.
- Make It Ahead: This dish is perfect for meal prep! You can cook the noodles and prepare the vegetables in advance. Just combine everything and stir-fry when you’re ready to eat.
- Garnish for Flavor: Don’t skip the garnish! A sprinkle of fresh green onions or a squeeze of lime can brighten up the dish and enhance the flavors.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 55g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
