Vegetarian Singapore Noodles made in the Instant Pot.
This dish consists of rice vermicelli seasoned with curry powder and vegetables. Traditionally, eggs and meat are added to it but my version is vegan!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.
Instant Pot is my go to way to cook noodles and pasta for months now.
It has just made the whole things so easy and I don’t feel like boiling the pasta and noodles separately anymore.
The basic rule is pretty simple, add enough water to just cover the pasta and cook on high pressure, making sure to not over-cook.
In my experience 4 minutes for regular pasta and 6 minutes for whole wheat pasta works well.
As far as spaghetti is concerned, again anywhere between 4 to 6 minutes on high pressure is what works.
The timings change a bit when using rice noodles like vermicelli noodles in this Curry Singapore Noodles recipe. They usually need less pressure cooking time.
I made this Vegetarian Singapore Noodles in my IP few weeks back and I am excited to share the recipe with you guys today.
What are Singapore Noodles?
Honestly, I don’t have much information either.
But from what I have read, it first started not in Singapore but rather in China (I could be wrong about it though).
I first had them in US at PF Chang’s. The one on their menu isn’t vegetarian but you can always modify the sauce etc. to make it vegetarian and that’s what we always did.
These noodles are made with thin rice noodles called vermicelli noodles. You can find these noodles in the Asian aisle of your supermarket.
Of course, all Asian grocery stores have them or you can find them online.
The vermicelli noodles are flavored with curry powder and eggs and meat are often added to it.
My version is vegetarian and hence loaded with vegetables.
Vegetarian Singapore Noodles Sauce Ingredients
One of the main ingredients for these noodles is the curry powder.
It not only gives so much flavor to the noodles also imparts them a nice yellow color.
The rest of the sauce is made of soy sauce, mirin (or you can use Chinese Cooking Wine/Shaoxing Wine), sesame oil, brown sugar and lime juice.
Cooking Singapore Noodles in Instant Pot
So to make sure that these noodles cook perfectly in the Instant Pot here’s what you need to follow!
Break the rice vermicelli into thirds before adding it to the pot. Do not add the vermicelli straight from the packet to the pot. Break it down first!
If you don’t do that, the vermicelli will not fit in the pot and will overcrowd it and hence the IP will not come to pressure.
So, use your kitchen scissors or simply break them into smaller parts using your hands.
Second, add enough water. For this recipe, I used 6 oz vermicelli and added 1.5 cups (12 oz) water.
In case, you have an 8qt Instant Pot, you might need to add an additional 1/2 to 1 cup water.
Cook on high pressure for 2 minutes only. This time is enough for the vermicelli to cook.
I added veggies like onion, carrots first while pressure cooking and peppers and snow peas later once the noodles were pressure cooked so that they remain crunchy.
Can you make this gluten-free? Yes! Just use tamari in place of regular soy sauce and the dish will be gluten-free.
1- Before you start, break the vermicelli into small parts using a kitchen scissor or you hands. If not, you won’t be able to fit in the noodles into the pot and the IP won’t come to pressure.
I broke the noodles into thirds. Set aside.
2- In a bowl or jar, whisk together mirin, toasted sesame oil, soy sauce, brown sugar and juice of 1 lime. Set aside.
3- Press the saute button on the Instant Pot. Once it displays hot, add 2 tablespoons of oil and then add the sliced onion, chopped garlic and chopped ginger. Also add the dried red chilies and saute for 2 minutes.
4- Then add the carrots and stir.
5- Add the prepared sauce.
6- Add water and then the broken rice vermicelli. With a spatula press down the noodles so that they become little moist.
7- Add curry powder and salt.
8- You can stir the noodles gently, just so that top part of the noodles becomes little moist with water.
9- Close the lid and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position.
Quick release the pressure.
10- Open the pot. Press the saute button and then add the peppers and snow peas along with 1/3 cup (80 ml) additional water.
This extra water was needed because all the water dried up during pressure cooking so when we add more veggies at the end and let them simmer for a bit on saute, some more water is needed.
11- Cover the pot with a glass lid and let the veggies cook slightly on saute mode for 2 to 3 minutes.
12- Unplug the pot, add red chili flakes and and stir in cilantro.
Serve Vegetarian Singapore Noodles warm!
The noodles really dry up as it cools down. If you want it more saucy, you can increase the amount of water or sauce.
If you’ve tried this Instant Pot Vegetarian Singapore Noodles Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Instant Pot Vegetarian Singapore Noodles
- 1 tablespoon mirin 15 ml
- 1/2 tablespoon sesame oil 7 ml
- 1 tablespoon soy sauce or add more to taste, 15 ml
- 1.5 teaspoon brown sugar
- 1 lime juice of
- 2 tablespoons oil I used avocado oil, 30 ml
- 1 medium red onion sliced
- 5-6 large garlic cloves chopped
- 1 inch ginger chopped
- 2 dried red chilies broken
- 2 carrots sliced thin
- 1.5 cups water 12 oz
- 6 oz rice vermicelli broken into one-thirds
- 2 teaspoon curry powder
- 1/2 + 1/8 teaspoon salt or to taste
- 1/4 teaspoon black pepper optional
- 1 medium red pepper sliced
- 20 snow peas
- 1/4 teaspoon red chili flakes or add more to taste
- cilantro to garnish
- Before you start, break the vermicelli into small parts. If not, you won't be able to fit in the noodles into the pot and the IP won't come to pressure.I broke the noodles into thirds. Set aside.
- In a bowl or jar, whisk together mirin, toasted sesame oil, soy sauce, brown sugar and juice of 1 lime. Set aside.
- Press the saute button on the Instant Pot. Once it displays hot, add 2 tablespoons of oil and then add the sliced onion, chopped garlic and chopped ginger. Also add the dried red chilies and saute for 2 minutes.Then add the carrots and stir.
- Add the prepared sauce.
- Add water and then the broken rice vermicelli. With a spatula press down the noodles so that they become little moist.
- Add curry powder and salt. You can stir the noodles gently, just so that top part of the noodles becomes little moist with water.
- Close the lid and press the manual or pressure cook button. Cook on high pressure for 2 minutes with the pressure valve in the sealing position.Quick release the pressure.
- Open the pot. Press the saute button and then add the peppers and snow peas along with 1/3 cup (80 ml) additional water.This extra water was needed because all the water dried up during pressure cooking so when we add more veggies at the end and let them simmer for a bit on saute, some more water is needed.
- Cover the pot with a glass lid and let the veggies cook slightly on saute mode for 2 to 3 minutes. Unplug the pot, add red chili flakes and and stir in cilantro.
- Serve Vegetarian Singapore Noodles warm!
- To make this recipe on stove-top, first boil the noodles according to instructions on the package. There's no need to cut the noodles first. Then use a wok on high heat to stir fry the onion and garlic first until . Then stir-fry all the veggies, they should remain crunchy. Stir in the sauce and boiled noodles along with curry powder, salt, pepper and chili flakes. Garnish with cilantro and serve.
- Skip the red chili flakes if you don't like spicy at all. The spiciness of the dish will depend on how hot the curry powder is. If it is really hot, then by all mean skip the chili flakes. If it isn't then you may add more of the chili.
- The noodles dry up as the dish cools down. If you want it saucy, you can add more water or add more of the prepared sauce.
- If you have an 8qt, you might need to add an extra 1/2 to 1 cup water here while pressure cooking the noodles.
9 thoughts on “Instant Pot Vegetarian Singapore Noodles”
This was delicious. Flavors wonderful, I didn’t add the chili flakes at the end. Dish was flavorful enough. The only issue was that some of the noodles stuck to bottle of pot. Will reduce the cooking time to one min see if that helps. Over all dish fantastic!
Made this again adding a bit more water in initial cooking. Turned out perfect. Even better the next day! Awesome recipe! Thanks!
The directions were kind of chaotic and frustrating for when you just want a fast instant pot meal. The second time I made it I made the sauce in the pot, sauteed the veggies in the pot, then added more water and the noodles and cooked it for 2 mins. Worked more smoothly.
Agree— there just wasn’t enough water in the IP for cooking the noodles and I’m not sure it was on for long enough— I also added way more than 1/3 cup in the last saute with the peas and red peppers
My first dish with your recipe that was a flop ☹️ We didn’t enjoy this at all. Do like the other recipes though.
Thanks for trying Shreya. Can you please tell me what didn’t you like? Singapore noodles do use curry powder and made with thin vermicelli noodles. Were you expecting something else? Just curious.
Did you use the rice noodles we get it at Indian stores or else where?
They are linked in the recipe but in case you missed it here it is: https://www.amazon.com/Vietnamese-Stick-vermicelli-Three-Ladies/dp/B00ADHM9WW/ref=sr_1_1?dchild=1&keywords=Vietnamese+Rice+Stick%28vermicelli%29+Three+Ladies+Brand+2lbs&qid=1614742268&sr=8-1
Thank you so much. Can’t wait to try this recipe!