Singapore Noodles – Veg Singapore Mei Fun

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Singapore noodles recipe with step by step pics. Singapore noodles or Singapore mei fun is one of the delicious variety of stir fried noodles that we get in Indo Chinese restaurants or take aways in India. Gluten-free and Vegan.

singapore noodles recipe

Rice noodles or rice vermicelli are used to make Singapore noodles. I am sharing a healthy vegetarian recipe of Singapore noodles where I have used white button mushrooms along with some carrots and capsicum (green bell pepper).

I make them in a similar way I make Singapore rice. All you need is rice vermicelli or noodles apart from the regular spices in an Indian kitchen. Vegetables can be of your choice. If you do not have rice vermicelli you can even use whole wheat vermicelli.

The taste of these vegan singapore noodles is different from the regular Noodles due to the addition of some spice powders. So this noodle dish is slightly on the spicier side.

When making recipes where a lot of vegetables are used, you can use a food chopper or a food processor to save time and effort on chopping the veggies. I have finely chopped the mushrooms. Though you can even slice or chop instead of finely chopping them.

How to make Singapore Noodles

A) blanching vermicelli

1. Take 125 grams rice vermicelli in a bowl. This rice vermicelli is different from the rice vermicelli we get in India and only need to be blanched in hot water. If you use the Indian variety of rice vermicelli, then cook it according to the package instructions.

making singapore noodles recipe

2. Pour 4 to 4.25 cups boiling hot water on the rice vermicelli.

making singapore noodles recipe

3. With a fork immerse the vermicelli in the hot water.

making singapore noodles recipe

4. Cover the bowl with lid and blanch rice vermicelli according to the time mentioned on the package. I blanched for 5 minutes.

making singapore noodles recipe

5. Using a strainer drain all the water from the rice vermicelli and rinse in running water very well.

making singapore noodles recipe

6. Keep aside.

making singapore noodles recipe

Making spice mix

7. In a small bowl take ¼ teaspoon black pepper powder (or white pepper powder), ½ teaspoon turmeric powder (ground turmeric), ½ teaspoon Kashmiri red chilli powder, ½ teaspoon garam masala powder and 1 teaspoon coriander powder (ground coriander).

making singapore noodles recipe

8. Mix the spice powders very well with a spoon. Keep aside. The quantity of some spice powders like red chili powder, black pepper, garam masala powder can be added more or less as required.

making singapore noodles recipe

Stir frying vegetables for singapore noodles

9. Heat 2 tablespoons toasted sesame oil in a wok or kadai. Keep the flame to medium. Add 2 teaspoons finely chopped garlic and 1 finely chopped green chili (or 1 red chili, whole). Stir fry on a medium flame for a couple of seconds. You can even use any other type of oil like sunflower oil or peanut oil.

making singapore noodles recipe

10. Add ⅓ cup chopped spring onion whites (scallion whites) or onions.

making singapore noodles recipe

11. Mix and begin to stir fry on high heat or high flame. stir fry spring onions on high heat for 1 minute.

making singapore noodles recipe

12. Then add ⅓ cup finely chopped capsicum ( green bell pepper) and ½ cup finely chopped carrots or grated carrots.

making singapore noodles recipe

13. Stir fry on high heat for 2 minutes.

making singapore noodles recipe

14. Add 2 cups finely chopped button mushrooms or 200 grams white button mushrooms (chopped).

making singapore noodles recipe

15. Mix very well and continue to stir fry on high heat.

making singapore noodles recipe

16. Initially the mushrooms will release water.

making singapore noodles recipe

17. Continue to stir fry till all the water is evaporated and the mixture becomes dry.

making singapore noodles recipe

18. Reduce the flame to medium or medium-low. Then add the spice mix which we had made earlier.

making singapore noodles recipe

19. Mix very well.

making singapore noodles recipe

20. Add 2 teaspoons soy sauce (naturally fermented) or as required.

making singapore noodles recipe

21. Mix again.

making singapore noodles recipe

Making singapore noodles

22. Now add the rice vermicelli.

making singapore noodles recipe

23. Season with salt. Do keep a check on salt as soy sauce already has salt in it.

making singapore noodles recipe

24. Mix very well.

singapore noodles recipe, singapore mei fun recipe

25. Increase the flame to medium or medium-low and continue to stir fry singapore noodles for 2 to 3 minutes more.

singapore noodles recipe, singapore mei fun recipe

26. Switch off the flame and add 2 teaspoons rice wine or shaoxing wine. You can also use mirin instead of rice wine.

singapore noodles recipe, singapore mei fun recipe

27. Mix very well. Lastly, add 2 to 3 tablespoons spring onion greens (scallion greens).

singapore noodles recipe, singapore mei fun recipe

29. Mix and then Serve singapore noodles. you can garnish them with some scallion greens if you want.

singapore mei fun recipe
While serving singapore noodles you do not need any accompaniment and you can serve it one bowl.

Few more noodles recipes

  • Chinese bhel – an adaptation of veg chopsuey recipe which is made for Indian tastebuds.
  • American chop suey – this is one of the popular and tasty fusion recipe.
  • Chow mein – these are smooth velvety noodles with crunch from the vegetables.
  • Chilli garlic noodles – easy to prepare spiced Chinese chilli garlic noodles recipe.
  • Hakka noodles – this veg hakka noodles recipe taste delicious and will have you craving for more.

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singapore noodles recipe, singapore mei fun recipe

Singapore Noodles (Singapore Mei Fun)

4.67 from 3 votes
Singapore noodles is one of the delicious variety of stir-fried noodles that we get in indo Chinese restaurants or take aways in India. Rice noodles or rice vermicelli are used to make singapore noodles.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine Indo Chinese, World
Course: Brunch, Main Course
Diet: Gluten Free, Vegan
Difficulty Level: Easy

Servings 2
Units

Ingredients

for blanching rice vermicelli

  • 125 grams rice vermicelli
  • 4 to 4.25 cups boiling hot water

for spice mix

  • ¼ teaspoon black pepper powder or white pepper powder
  • ½ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder (ground coriander)

other ingredients for singapore noodles

  • 2 tablespoons oil or toasted sesame oil
  • 2 teaspoons finely chopped garlic
  • 1 green chili - finely chopped or 1 red chili, whole
  • cup chopped spring onion whites or onions
  • cup finely chopped capsicum ( green bell pepper)
  • 1/2 cup finely chopped carrots or grated carrots
  • 2 cups finely chopped button mushrooms or 200 grams white button mushrooms, chopped
  • 2 teaspoons soy sauce (naturally fermented)
  • salt as required
  • 2 teaspoons rice wine or shaoxing wine or mirin
  • 2 to 3 tablespoons spring onion greens (scallion greens)

Instructions

blanching rice vermicelli

  • Take 125 grams rice vermicelli in a bowl. This rice vermicelli is different from the rice vermicelli we get in india and only need to be blanched in hot water. If you use the indian variety of rice vermicelli, then cook it according to the package instructions.
  • Pour 4 to 4.25 cups boiling hot water on the rice vermicelli.
  • With a fork immerse the vermicelli in the hot water.
  • Cover the bowl with lid and blanch rice vermicelli according to the time mentioned on the package. I blanched for 5 minutes.
  • Using a strainer drain all the water from the rice vermicelli and rinse in running water very well. keep aside.

making spice mix

  • In a small bowl take ¼ teaspoon black pepper powder (or white pepper powder), ½ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon garam masala powder and 1 teaspoon coriander powder.
  • Mix the spice powders very well with a spoon. Keep aside. 
  • The quantity of some spice powders like red chili powder, black pepper, garam masala powder can be added more or less as required.

stir frying vegetables for singapore noodles

  • Heat 2 tablespoons toasted sesame oil in a wok or kadai. Keep the flame to medium. you can even use any other type oil like sunflower oil or peanut oil.
  • Add 2 teaspoons finely chopped garlic and 1 finely chopped green chili (or 1 red chili, whole). Stir fry on a medium flame for a couple of seconds. 
  • Then add ⅓ cup chopped spring onion whites (scallion whites) or onions.
  • Mix and begin to stir fry on high heat or high flame. Stir fry spring onions on high heat for 1 minute.
  • Then add ⅓ cup finely chopped capsicum ( green bell pepper) and ½ cup finely chopped carrots or grated carrots.
  • Stir fry on high heat for 2 minutes.
  • Then add 2 cups finely chopped button mushrooms or 200 grams white button mushrooms (chopped).
  • Mix very well and continue to stir fry on high heat. initially the mushrooms will release water.
  • Continue to stir fry till all the water is evaporated and the mixture becomes dry.
  • Reduce the flame to medium or medium low. Then add the spice mix which we had made earlier. mix very well.
  • Add 2 teaspoons soy sauce (naturally fermented) or as required. mix again.

making singapore noodles

  • Now add the rice vermicelli.
  • Season with salt. Do keep a check on salt as soy sauce already has salt in it.
  • Mix very well.
  • Increase the flame to medium or medium-low and continue to stir fry singapore noodles for 2 to 3 minutes more.
  • Switch off flame and add 2 teaspoons rice wine or shaoxing wine. You can also use mirin instead of rice wine.
  • Mix very well. Lastly add 2 to 3 tablespoons spring onion greens (scallion greens).
  • Mix and then serve singapore noodles. You can garnish them with some scallion greens if you want.

Nutrition Info Approximate values

Calories: 425kcalCarbohydrates: 65gProtein: 7gFat: 15gSaturated Fat: 2gSodium: 1171mgPotassium: 516mgFiber: 5gSugar: 5gVitamin A: 5812IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 4mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 32mgVitamin D: 1µgVitamin E: 6mgVitamin K: 55µgCalcium: 54mgVitamin B9 (Folate): 39µgIron: 2mgMagnesium: 33mgPhosphorus: 203mgZinc: 1mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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