Instant Pot Vegetarian Singapore Noodles

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!

noodles with peppers, snow peas served in a black cast iron pan with a bowl of curry powder in the background along with two golden spoons

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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.

Method

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.

step by step picture collage of making singapore noodles in the instant pot

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.

step by step picture collage of making singapore noodles in the instant pot

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.

step by step picture collage of making singapore noodles in the instant pot

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.

noodles with vegetables in a cast iron pan with bowl of curry powder placed on one side in the background

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

noodles with peppers, snow peas served in a black cast iron pan with a bowl of curry powder in the background along with two golden spoons
Manali
Rice vermicelli seasoned with curry powder and vegetables. The vegetarian version of Singapore Noodles made in the Instant Pot and done in less than 30 minutes!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 3
Calories 394 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Stove-top Instructions

  • 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.

Notes

  1. 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. 
  2. 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. 
  3. If you have an 8qt, you might need to add an extra 1/2 to 1 cup water here while pressure cooking the noodles.

Nutrition

Calories: 394kcalCarbohydrates: 66gProtein: 5gFat: 13gSaturated Fat: 1gSodium: 589mgPotassium: 368mgFiber: 4gSugar: 9gVitamin A: 8158IUVitamin C: 67mgCalcium: 51mgIron: 2mg
Keyword Vegetarian Singapore Noodles
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

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