Vegetarian noodles

I was hoping to make Singapore Noodles for dinner tonight but was a few ingredients short. I decided to keep the chicken for tomorrow’s dinner, and so made vegetarian noodles instead. I also made tuna sushi which went down a treat with hubby, however I’ve posted about it before, so the noodles will have to take centre stage here.


  • a packet of rice noodles, soaked in hot water for 10 minutes and rinsed in cold water
  • half a red, greeen and yellow pepper, julienned
  • half a carrot, julienned
  • 1 shallot, finely sliced
  • 1 inch ginger, finely sliced
  • 1 clove of garlic, finely chopped
  • a handful of curry leaves
  • 1 1/2 tbsp curry powder
  • 2 tbsp ketchup
  • 1 tbsp dark soy sauce
  • a stalk of spring onion, chopped
  • salt and white pepper to taste
  • 1 lemon, quartered


  1. Heat some vegetable oil in a wok
  2. Add the ginger, curry leaves and shallot. After a minute, add in the garlic
  3. Add in the julienned vegetables and stir well
  4. Add the curry powder, ketchup, soy sauce and a dash of water and give the vegetables a good mix. Put the lid on for a minute
  5. Remove the lid, and add in the noodles. Stir well and season with salt and pepper. You might need to top up with ketchup/soy as required
  6. Squeeze quarter of a lemon and garnish with spring onions
  7. Give the noodles one final stir and remove wok from the heat
  8. I served the noodles with a side dipping sauce of red chillies in dark soy


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