I am a huge fan of Singapore noodles. In fact, I crave them. Obviously I don’t like to buy them as I’m not sure that they are very health lol.

So I made my own version. It turns out, it’s a winner.



  • 1 onion, sliced
  •  cloves garlic, sliced
  • 2 carrots, grated
  • 3 baby bok choy, finely sliced
  • 1 Cup cauliflower, chopped into small florets
  • 1 Cup cabbage, finely sliced
  • 500g vermicelli noodles
  • ¾ Cup vegetable stock
  • 1tsp – ½ Tbsp. curry powder (depending on the level of spice you like)
  • ¼ Cup soy sauce
  • 1 Tbsp. olive oil


  • Put noodles in a large bowl and soak in warm water.
  • In the meantime, heat a large frying pan or wok on medium-high heat. Add oil and allow to heat.
  • Add the onions to the pan and cook, stirring for 1-2 minutes or until they start to soften. Toss in garlic and cook for another minute.
  • Stir curry powder in and cook for 1 minute.
  • Add the cauliflower and cook, stirring for 2 minutes making sure you coat it with the curry powder.
  • Add the rest of the vegetables in and cook stirring for 2 minutes.
  • Pour in the vegetable stock and soy sauce. Bring to the boil turning the heat to high if you need to. Allow to simmer for 1 minute.
  • Turn the heat down to medium-low. Drain the noodles and toss them into the pan or wok giving them a good stir to make sure the noodles are fully coated in the sauce.
  • Serve them just as they are or with a little chilli if you like more spice.


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