Singapore Vermicelli 


The thin rice noodles are stir-fried with a medley of spices, including curry powder, which gives the dish its distinctive yellow hue and fragrant aroma. The combination of savoury, spicy, and slightly sweet notes creates a complex and delightful taste experience that is both satisfying and exciting.

One of the major appeals of Singapore Vermicelli is its quick and easy preparation. The rice vermicelli noodles cook rapidly, and the rest of the ingredients can be stir-fried in just a few minutes. This makes it an ideal choice for a fast weeknight dinner or a quick lunch, providing a delicious meal without spending too much time in the kitchen.

Cooking Singapore Vermicelli offers a delightful combination of vibrant flavours, fresh ingredients, and quick preparation. Its versatility and adaptability make it a practical and exciting choice for any meal. Whether you’re looking to enjoy a fast and healthy dinner, experiment, or impress guests with a beautiful and delicious dish, Singapore Vermicelli is an excellent option.

Singapore Vermicelli

I seem to spend a lot of my time sitting in the car playing "Dad's Taxi" for my beautiful little girls, which gives me plenty of time to fantasise about my next meal.  I've been craving Glass Noodles (Vermicelli) ever since we had them on New Year's Eve cooked by Poppa Wan.  So I'm thinking this weekend I'll cook a Singapore style recipe using this ingredient. My mouth is literally drooling just thinking about my weekend feast. 
Servings 2
Prep Time 5 minutes
Cook Time 5 minutes
Soaking Vermicelli 10 minutes


  • 2 tbsp vegetable oil
  • 1 tbsp freshly grated ginger
  • 1 red chilli seeded and finely chopped
  • 2 tbsp medium curry powder
  • 1 red pepper seeded and sliced
  • 1 handful julienned carrot strips
  • 1 handful bean sprouts
  • 100 g cooked chicken breast shredded
  • 100 g cooked prawns
  • 250 g dried vermicelli rice noodles pre-soaked in hot water for 10 minutes and drained
  • 1 tsp crushed dried chillies
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp clear rice vinegar or cider vinegar
  • 1 egg beaten
  • Dash toasted sesame oil
  • 2 spring onions sliced lengthwise


  • Heat the oil in a wok, and when hot, stir-fry the ginger, chillies and curry powder for a few seconds.
  • Add the red pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken and prawns and stir well to combine.
  • Add the noodles, and stir-fry well, for two minutes, then season with the chillies, soy sauce, oyster sauce and vinegar. Stir to combine.
  • Add the beaten egg, stirring gently until the egg is cooked through, less than one minute.
  • Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.
Calories: 303kcal
Course: Rice & Noodles
Cuisine: East Asian, Singaporean
Keyword: Aromatic, Curry Powder, Spicy, Vermicelli
Collection: Easy recipes


Calories: 303kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 1853mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 35mg | Calcium: 68mg | Iron: 2mg
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