Spicy Singapore Glass Noodles

Spicy Singapore Glass Noodles Super Hungry? Jump to the Recipe


Sometimes you just crave the taste of something exotic. And for me, I guess that happens more frequently than it does for others. These Singapore glass noodles are amazingly easy as well as spicy!

Most of these ingredients I already had laying around the kitchen, so feel free to customize them to your own tastes. Time to turn up the heat!

Soak the vermicelli noodles in cool water for about 15 minutes or until softened. Sprinkle on the curry and let them marinade for another 10 minutes while you prepare the veggies.

In a large wok, heat your sesame oil over medium high heat and toss in your sliced and diced peppers, bok choy, garlic, ginger, shallots, and bean sprouts (which I'll admit here I totally forgot to add to the wok!) Stir fry until tender.

Then add the soy sauce and bring to a bubble before you toss in the vermicelli noodles. Fry for about 3 minutes or until the noodles are softened and some are turning crispy, those bits are my fave!

Serve immediately alongside some shrimp Rangoon and firecracker shrimp for an incredibly spicy and amazing meal.

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Spicy Singapore Glass Noodles

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
Spicy Singapore Glass Noodles

Ingredients

  • ¼ cup soy sauce
  • 1 package vermicelli or glass noodles
  • 3 tbsps yellow curry
  • ¼ cup bean sprouts
  • 1 small bok choy
  • ¼ cup red cubanelle peppers, chopped
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp sesame oil, for frying
  • salt & pepper, to taste

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. Soak the vermicelli noodles for about 15 minutes in cool water or until they are tender. Drain and sprinkle with yellow curry and marinade another 10 minutes.
  2. While the noodles are marinading, chop the peppers, slice the bok choy, mince the garlic and ginger, dice the shallots and heat the tablespoon of sesame oil in a large wok over medium high heat.
  3. Add the vegetables to the wok and stir fry for about 3 minutes or until softened. Add soy sauce and bring to a bubble.
  4. Toss in the noodles and stir until they have absorbed the soy sauce and are beginning to brown, or about 2 minutes. Serve and enjoy!
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