Vegetable Singapore Noodles Recipe | Food Diaries | Zarnak Sidhwa | Singaporean Food

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are low-carb, while spaghetti is more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk is budget-friendly.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is often less expensive.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be tailored for flavor, and turmeric is a cost-effective spice.

Soak rice vermicelli noodles in hot water until softened.

Hydrate dry mushrooms in hot water until soft.

Drain the noodles and mushrooms; set aside.

Heat vegetable oil in a large skillet over medium heat.

Add onion, garlic, and ginger; sauté until fragrant.

Stir in bell pepper, carrot, and snap peas; cook until tender.

Add the hydrated mushrooms and sauté with the vegetables.

Sprinkle curry powder over the vegetables; stir to coat evenly.

Add softened noodles and soy sauce; toss to combine.

Remove from heat and stir in green onions and bean sprouts.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens