Singapore Noodles – Veg Singapore Mei Fun

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.

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.

Garnish the Singapore Mei Fun with some scallions or spring onion greens if you wish to, and enjoy a hearty bowl of noodles whenever you want. Best had this way only, without any accompaniment.

How to make Singapore Noodles

A) blanching vermicelli

1. Take 125 grams of 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.

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

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

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

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

6. Keep aside.

Making spice mix

7. In a small bowl take the following spice powders:

• 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)

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.

Stir frying vegetables

9. Heat 2 tablespoons of toasted sesame oil in a wok or kadai. Keep the heat to medium. Add 2 teaspoons finely chopped garlic and 1 finely chopped green chili (or 1 red chili, whole).

Stir fry on a medium heat for a couple of seconds. You can even use any other type of oil like sunflower oil or peanut oil.

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

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

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

13. Stir fry on high heat for 2 minutes.

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

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

16. Initially the mushrooms will release water.

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

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

19. Stir and mix very well.

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

21. Stir and mix again.

Making singapore noodles

22. Now add the rice vermicelli.

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

24. Mix very well.

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

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

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

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

While serving singapore noodles you do not need any accompaniment and you can serve it in 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.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Singapore Noodles post from the archives first published in March 2018 has been republished and updated on January 2023.