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Vegetarian Singapore noodles make for the perfect meatless Monday meal

Did you make this meal? Show us on Instagram and Twitter by tagging it #metrocookswithlou.

Louisa Clements /

Stir-fried curried rice noodles get a vegetarian twist for the perfect dinner for meatless Monday.

Total time: 26 minutes

Prep time: 15 minutes

Cook time: 11 minutes

Serves 4


1/2 450g pkg. of brown rice vermicelli

3 Tbsp soy sauce

1 tsp sesame oil

2 eggs

1 tsp canola oil

1 onion, chopped

1 bell pepper, thinly sliced

1/4 tsp salt

2 cloves garlic, minced

2 tsp curry powder

1 tsp turmeric

1/2 cup trimmed and thinly sliced snow peas

1 cup bean sprouts


1. In a large bowl, cover vermicelli noodles with boiling water, cook for 2 minutes or according to package directions. Drain, roughly cut into smaller pieces with scissors. Set aside.

2. In a small bowl, whisk soy sauce with sesame oil. Set aside.

3. Heat a large non-stick pan over medium-high heat. Add eggs, scramble until fully cooked, about 1-2 minutes. Remove to a plate, wipe pan clean.

4. Return pan to stovetop over high heat, add canola oil, onion, bell pepper and salt. Cook until softened, about 2-3 minutes. Add garlic, curry powder and turmeric, cook another minute. Add snow peas, cook another 2 minutes.

5. Add reserved noodles and egg, toss to coat. Remove from heat, toss with soy sauce and sesame oil mixture and bean sprouts.

For more delicious vegetarian recipes, visit Did you make this meal? Show us on Instagram and Twitter by tagging it #metrocookswithlou.  

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