Vegetarian Singapore Rice Noodles

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.9
  • Total Fat: 12.7 g
  • Cholesterol: 212.5 mg
  • Sodium: 709.6 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.7 g

View full nutritional breakdown of Vegetarian Singapore Rice Noodles calories by ingredient
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This recipe is a take on an old favourite. It should be cooked and ready on the table in 30 minutes!
This recipe is a take on an old favourite. It should be cooked and ready on the table in 30 minutes!

Number of Servings: 4


    250g rice vermicelli noodles
    4 eggs, beaten lightly
    2 tsp vegetable oil
    1 medium brown onion (150g), chopped coarsley
    2 cloves garlic, crushed
    2cm piece fresh ginger (10g), grated
    150g baby bok choy, chopped coarsley
    200g snow peas, halved
    1 small red capsicum (150g), sliced thickly
    2 Tbsp soy sauce
    2 Tbsp mushroom oyster sauce
    2 Tbsp sweet chilli sauce
    1 cup loosely packed fresh coriander leaves
    3 cups (240g) bean sprouts


1. Place noodles in large heatproof bowl, cover with boiling water, stand until just tender. Drain. Using scissors, cut noodles into 10cm lengths.

2. Heat lightly oiled wok, add half of the egg and swirl wok to make thin omelette. Cook, uncovered, until egg is just set. Remove from the wok; roll into cigar shape, cut into thin slices. Repeat with remaining egg.

3. Heat oil in wok; stir-fry onion until soft. Add garlic and ginger; cook, stirring, 1 minute. Add bok choy, snow peas, capsicum and sauces; cook, stirring, until vegetables are just tender.

4. Add noodles and egg strips to wok with coriander and sprouts; toss gently to combine.

Serves: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LUVLHASA.

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Member Ratings For This Recipe

  • i love singapore fried noodles..famous in malaysia.well, i tried this recipe but improviced a little by using dried shrimp,anchovy stock cubes,cabbage,celery and green peppers..minus the egg becoz i was running short of time!add lots of black pepper powder! - 3/25/09

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