singapore rice vermicelli (VEGAN)

By Shalini Kolluri


Rice noodles/vermicelli also called rice noodles is really popular in South East Asian and China. They are commonly used in soups, pad Thais and phos. In India this variety of vermicelli or sevai is used in desserts. These noodles are cholesterol free and low in sodium.

With 200 calories in a 56-gram or 2-ounce serving, vermicelli rice noodles are a high-energy-dense food. Energy density refers to the number of calories a food contains compared to its weight. High-energy-dense foods are not as filling as low-energy-dense foods, and if you’re not careful you might eat more calories than you intended. So I suggest you watch out for that!

Singapore-style noodles  is a dish made of stir fried vermicelli seasoned with soy sauce, garlic, chili and vegetables of your choice. It is served as a vegetarian dish or can be accompanied by small slices of chicken or prawns. However, being a vegan I wouldn’t have it any other way. I stir fry tofu cubes along with my vegetable. Though today’s recipe doesn’t have it, you could try it out.

Why we love lots of color in our food-

Because we look at our food before eating, however, our eyes send signals to our brain well before our taste buds get the chance. This can determine how we experience the taste and flavor of the dish we’re about to eat.

Cuisines prepared in attractive colors have lured people in all over the world. It is necessary to preserve the natural or maintain the characteristic color of a food product while it is cooked. A non-attractive color additive however makes the food look abnormal and is likely to be rejected.

I love this recipe as it is a cross between curry and pad thai. Moreover, it has my favorite vegetables and a sweet-tangy sauce. Hope you enjoy cooking this awesome recipe.



Noodles 170g / 6 ounces ( cook them by adding to a bowl and submerging them in boiling water and cover with lid for 5 minutes. Then drain water and wash with cold water. Drain completely. Add a few drops and sesame oil in this to prevent the noodles from sticking together.)

2 tablespoons sesame oil

salt to taste

1 yellow onion sliced length wise

1/2 cup chopped baby carrot

1 /2 cup long beans

1/4 cup soy bean sprouts

3/4 red bell pepper sliced

1/4 cup green bell pepper

2 teaspoons hot sauce (Sriracha)

3 teaspoons curry powder

1 clove garlic crushed

1 table spoon soy sauce (low sodium)

For the sauce:-

1 large lime, juiced / vinegar 1 table spoon

1.5 tablespoon soy sauce ( low sodium sauce)

3 teaspoon  agave nectar / 1.5 teaspoon sugar

3 cloves garlic mixed

Chili flakes 1/2 teaspoon (optional)


Prepare the sauce by adding the four ingredients in a mixing bowl and whisk the contents and keep aside. While doing so, keep in mind that the sauce has a savory sweet taste.

Heat a heavy bottomed skillet over medium-high, add 1 tablespoon sesame oil. To this add garlic and toss in the onions. Once they turn translucent add in the beans and carrot. These take longer to cook so, cover with a lid and cook for 4-5 minutes.  Once they are cooked add in the peppers and sprouts. Saute’ on medium for 4-5 minutes. Add some salt and 1 tablespoon soy sauce to this.

After cooking them, set them aside. Make sure they are crunchy and not mushy, this adds texture to the noodles.

In another skillet, add the other 1 tablespoon of oil. After it heats up, add in the cooked noodles, toss in the curry powder, the sauce we prepared earlier and hot sauce. Add some salt to taste. Toss with tongs to mix the ingredients.

Add back vegetables and toss to coat. Cook for a minute. Make sure not to over cook noodles as they may lump up.

Bon appetit!





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