Tuesday, April 12, 2011

American Chinese Takeout Series - Vegetarian Style Singapore Rice Noodle

I am still feeling green to this day, green for vegetables, that is.

One of my favorite noodle dish in a Chinese takeout place is Singapore Rice Noodle. I love the blend of spicy, sweet, slight vinegary and salty flavor with fresh crunchy vegetables and eggs in it. In fact, I do not even mind if they skip the meat in the dish. Just give a nice wedge of fresh lime with the dish and I am transport to rice noodle heaven.

The first time I made this dish, I adapted Aunt Lily's recipe for the classic Singapore Rice Noodle. If you like the classic style Singapore Fried Noodle, do try her recipe out. It is close to what you will find in Asia.

Vegetarian Style Singapore Rice Noodle
(Serves 2)
2 squares rice noodle stick, soaked in warm water for 30 mins or till soft
1/4 head of white cabbage, finely shredded
A handful of green beans, sliced
1 red bell pepper, sliced thin
1 cup mushrooms, sliced thin
3 stalks scallion, cut into 3-inch section
1 onion, sliced thin
2 cloves garlic, chopped finely
2 eggs, beaten
4 Tbsp canola or vegetable oil

1 Tbsp curry powder
2 Tbsp Worcestershire sauce (replace with tamarind juice for strict vegetarian)
1 Tbsp sweet chilli sauce
2 Tbsp Ketchup
1 Tbsp soy sauce
1/2 tsp dark soy sauce
1 tsp sesame oil
salt and black pepper to taste

Step 1: Soak the dried rice noodle in warm water till soft. Drained in a colander and set aside.

Step 2: Prepare the vegetables. Mix the seasoning ingredients together.

Step 3: In a bowl, beat the two eggs till light and fluffy. Season with salt and pepper. Heat up a wok with 2 Tbsp oil. Make a thin omelette by swirling the egg around the wok. Cook till lightly golden. Remove from heat and place on a board. Slice into thin strips.
Step 4: In the same wok, heat 2 Tbsp oil over high heat. Saute the onion and garlic till lightly brown.

Step 5: Add in the mushrooms and saute till golden brown, about 3 mins.

Step 6: Add in the cabbage, bell pepper and scallion. Continue to stir over high heat for a minute.

Step 7: Add in the rice noodle and the seasoning sauce. Stir everything together till combined. Let cook for a few minutes till vegetables and rice noodle are well coated with sauce.

Step 8: Dish noodle out onto plate.

Step 9: Top with shredded omelets, is using.

Serve noodles with a wedge of lime. Squeeze lime juice over noodle prior to serving, if you like.


  1. Hi Reese,

    I love the blend of spicy, sweet, tangy and salty too. Your dish looks and sounds delicious! Would love a bowl or two right now. Thanks for sharing this recipe.

  2. Quan,

    Thanks! I love the myriad of flavor in this dish, not to mention all the crunchy veggies.