Curried Singapore Rice Noodles

/Curried Singapore Rice Noodles

Curried Singapore Rice Noodles

Today I show you how to make quick and tasty curried Singapore rice noodles using no oil and only healthy and delicious ingredients.

This is a perfect dish to make when you are short on time but feel like a hot meal. It is also ideal to make ahead of time and pack into your lunchbox for work or school.

Curried Singapore Rice Noodles
Servings Prep Time
2servings 5minutes
Cook Time
Votes: 52
Rating: 3.83
You:
Rate this recipe!
7minutes
Print Recipe
Servings Prep Time
2servings 5minutes
Cook Time
Votes: 52
Rating: 3.83
You:
Rate this recipe!
7minutes
Print Recipe
Ingredients
Servings: servings Units:
Instructions
  1. Heat a non-stick fry pan to medium-high heat. Add peppers and stir until softened.
  2. Add scallions and stir through again.
  3. Add garlic and stir through for a minute or so. Then add the frozen peas and stir through for a minute more.
  4. Add tomato paste and spices and continue to stir for another minute.
  5. Toss through the noodles and add the vegetable broth to loosen everything from the pan and stir through until everything is well combined. You are ready to eat 🙂
Recipe Notes

Add chili in at the end if you like your food spicy!

Share this Recipe
By |2015-07-29T06:01:28+00:00June 9th, 2015|Recipe, Videos|17 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

17 Comments

  1. Pawan June 24, 2015 at 6:12 pm - Reply

    Looks yummy! I like the fact that it is gluten free as well 🙂

    • Anja June 24, 2015 at 8:59 pm - Reply

      Yes, very yummy Pawan 🙂

  2. Kim August 24, 2015 at 12:54 am - Reply

    How would the ingredients be if I was serving 6 ?

    • Anja August 26, 2015 at 6:59 pm - Reply

      This recipes serves 2. So triple the recipe for 6 serves.

  3. Joy November 25, 2015 at 11:13 am - Reply

    Great blog! I’m from Singapore and I find it funny that we don’t exactly have a dish called Singapore noodles. This type of rice noodle we call it bee hoon. This recipe is quite similar to pancit behon from Phillipines 🙂

    • Anja November 26, 2015 at 4:49 pm - Reply

      lol thanks Joy. Whatever we call it… it tastes good 🙂

  4. Diana October 17, 2016 at 12:23 pm - Reply

    Looks awesome! Will definitely try it out! I love red peppers and I put them in everything!! 😀

  5. Betty November 19, 2016 at 12:29 pm - Reply

    This is so yummy, just had it for lunch. Love your recipes.

  6. Edward Smith February 23, 2017 at 7:55 am - Reply

    I just finished a 50 fast and I am starving. I have printed this recipe and I am off the organic store to pick up ingredients for this recipe. Thanks for all you do…

  7. Pauline March 29, 2017 at 6:55 am - Reply

    I watched this on you tube and saw your links to articles about ‘oils”. If that isn’t enough to stop one from cooking with it, I don’t know what would. Thanks for the info.

    • Anja May 18, 2017 at 4:43 pm - Reply

      Fantastic Pauline… so glad you took this important information on board!

  8. George Roman July 9, 2017 at 10:04 am - Reply

    It was remarkably bland. I’d double up on the veg and spices and soy, cut back the noodles to give more substance and taste. Cheers. George Roman, Chevy Chase, MD , USA

  9. Terri Edwards August 10, 2017 at 11:48 pm - Reply

    This looks amazing! All of the color is like a rainbow of health. Thanks for the recipe!

  10. Candace August 15, 2017 at 4:07 am - Reply

    ok, I don’t like curry.. what other spices can I use to make this and it still be delicious

    • Anja August 16, 2017 at 8:01 pm - Reply

      Maybe try chilli instead… or middle eastern spices.

  11. M&M December 21, 2017 at 12:36 pm - Reply

    Ii added broccoli and a vindaloo curry spice- and tossed with a light peanut- lime sauce- sooooo good!

    • Anja January 9, 2018 at 1:53 pm - Reply

      Yum!

Leave A Comment