Singapore Vermicelli

Harvest Vegetarian Kitchen
Colourful Singapore Vermicelli in black-rimmed white bowl, image taken from above
Serves 2
Print recipe
  • Prep time 10 mins
  • Cook time 10 mins
  • Passive time 30 mins
  • Ready time 50 mins

A hugely popular dish at Harvest Vegetarian Kitchen, this scrumptious vegetable Singapore Vermicelli is gluten free as well as meat free.

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For the vermicelli

  • 125 g rice vermicelli
  • ¼ medium size onion, finely sliced
  • ½ red bell pepper, finely sliced
  • ½ green bell pepper, finely sliced
  • 8 small florets broccoli
  • 8 small florets cauliflower
  • 4 baby corn ears, sliced
  • 200 g beansprouts
  • 40 g carrots, julienned
  • 80 g mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons vegetable oil

For the seasoning mixture

  • 3 tablespoons curry powder
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine or dry sherry
  • 1 teaspoon salt
  • ½ teaspoon sugar


Put the vermicelli in a large bowl and add boiling water. Leave for 3-5 minutes until softened, but not soft, loosen and separate each strand with chopsticks as you soak the vermicelli. Then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don’t clump together.

Add all the seasoning in a bowl, mix well.

Put the drained vermicelli in a large bowl, add half of the seasoning mixture and toss together well until the vermicelli are well coated.

Heat oil in a wok over medium heat, add garlic, cook for 30 seconds until fragrant. Then tip in the vegetables, turn the heat up to medium high, stir-fry for 30 seconds, add the remaining seasoning mixture, mix everything together and cook for a couple of minutes.

Tip in the noodles and toss everything together and continue to stir-fry for a couple of minutes, until the vegetables and the vermicelli are all well combined.

Divide onto plates, top with coriander and serve immediately.


Additional notes

Recipe courtesy of Harvest Vegetarian Kitchen

Harvest Vegetarian Kitchen is the first vegetarian takeaway in North Wales, serving delicious and healthy Chinese meat free meals. With appetisers such as Pan-Fried Dumplings, specials such as Crispy Chilli Veggie ‘Beef’ and mains such as Veggie ‘Chicken’ Satay and Veggie ‘Duck’ Hoi Sin Sauce, the tasty and exciting Chinese vegan dishes are great for vegetarians, vegans and meat-eaters alike.

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