(Nutrition information is calculated using an ingredient database and should be considered an estimate. This looks amazing and so simple to make :), Well this looks delicious! My best guess would be the brand of rice noodles you have cooks quite differently than mine as I’ve never experienced the sort of overcooked texture that you describe. OOOh my, thank you so much for this recipe. Thanks for the awesome recipe. thanks, Thanks so much for the lovely review, Alice. 2 blocks of dried medium egg noodles; 3 tbs. Did you measure out the amount of lime juice or use 1 lime? I also added some sesame roasted cashews since I’m always craving that salty nut crunch with Asian cuisine. Wow! I followed the directions on the package and my noodles were a little too mushy since they were also warmed in the skillet. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. I know it’s not the right time of year, but I would love a recipe for fried green tomatoes at some point. Just made this last night – it was delicious! I’m Singaporean but I have never heard of Singapore noodles before. Add the paneer, and stir through until it's coated in the sauce. Hi Dana! These Singapore noodles are packed with vegetables and made with rice vermicelli flavoured with curry powder and soy sauce. I love the colours! i didn’t have snap peas so I added cauliflower instead. We’re so glad you enjoyed it, Melinda! I think I went a bit overboard with the soy sauce, it’s a good thing I like salt. So full of flavor. Thanks! :-) Thank you for sharing your *delicious* and beautifully photographed talent! {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Vegetable Singapore Noodles","author":{"@type":"Person","name":"Cilantro and Citronella"},"datePublished":"2019-07-31","recipeYield":4,"description":"These Singapore noodles are packed with vegetables and made with rice vermicelli flavoured with curry powder and soy sauce. It looks good though and I’ll definitely try it out. I never leave reviews for anything but feel I must for this: Thank you so much for this recipe, my family loves it. I swapped out the peas for brocolli due to personal preference and it was great. I made this last night, and followed the recipe very closely. Xo. Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. (They will finish defrosting in the wok). You should create a recipe for cinnamon raisin bread?? Ultimately, all Southeast Asian love their noodles and we are totally spoilt for choice because of the multi-ethnic heritage in this part of the world. oh, and vermicelli noodles, gotta be vermicelli and not really saucy, it’s a “dry” dish. Thanks so much! My girlfriend couldn’t stop raving about how delicious and filling this was (and she’s a meat lover). [4] Due to the vigorous reaction between the acid and water, such acidic drain openers should be added slowly into the pipe to be cleaned. I used Penzey’s curry powder and it great! There's really no wrong way to make Singapore noodles: you can add in cabbage, mushrooms, or a bit of fried tofu, and play with the seasonings. Drain and set aside. It might take the flavour to the next level. Hi, I haven’t tried freezing this particular recipe with rice noodles. Thanks so much for the lovely review, Lynne! Will be cooking this again soon with some tweaks! I have been trying to try more exciting dinner combinations and this recipe is going to the top of the list :). This recipe was lovely!! The instructions were a little confusing but I love how tasty the pasta turned out. With that being said, this is my inspired version. Paneer makes a delicious alternative to tofu or faux meat in these vegetarian rice noodles. I never feel like I can cook Asian tofu as well at home as it tastes in restaurants, and this dish wouldn’t feel like such a full meal without a protein. On another note I also made the quinoa granola today. It’s interesting. Whole family loves it. Get recipes, news, and how-tos in your inbox every week. So good! Stir-fry everything together for 1 minute, and add the spices you prepared earlier along with 1 tablespoon of Shaoxing wine. Turned out great. Gluten free ramen! and tamari into the soy sauce and poured all over the veg and noodles in the pan. Thanks for another great recipe! Thanks for the feedback, Mallory! For a vegan version, you could use vegan noodles instead of egg noodles. Oh my gosh, so good!! Sauce smelt amazing but tasted like raw curry powder in the end. Great recipe. Calories: 187Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 895mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 5g If you use a commercial curry powder for this recipe, keep in mind that they can vary greatly in terms of spiciness, so adjust the measurements according to your preference. I used your tofu recipe from your “General Tso’s tofu” post and it paired wonderfully with this :). We wonder if your curry powder is extra strong? Thanks so much for the lovely review. Looks good, heading to the farmer’s market to get some good stuff and make this. Serve with lime slices and sriracha. Can I substitute regular sugar for the coconut sugar? I haven’t had singapore noodles before so I have nothing to compare it to, but I’d say it was pretty nice for a 19-year old with 0% cooking skills.