Pan Fried Singapore Rice Noodles

Pan Fried Singapore Rice Noodles -- a hearty, fast veggie-loaded bowl of curry-spiced pan-fried noodles reminiscent of a Curried Pad Thai. Totally satisfying and even better than take-out.

Hi guys! It’s Em from The Pig & Quill here to say Happy New Year! Hope everyone enjoyed the heck out of the remainder of 2019. We gave ourselves a generous couple weeks’ vacation from work and used the time to unwind at home -- and it was so restorative. (We also found ourselves making this Shaved Brussel Sprout Salad with White Miso and Soy Eggs on repeat -- it was the perfect hearty, plant-based respite from loads of rich holiday dishes.)

Like many folks out there, we’re kicking off the New Year with the best of intentions. No real resolutions as of yet, but we’re welcoming the opportunity to reset our bodies -- and maybe even kickstart some new habits that will stick with us long beyond 2020. For me, that means moving my body a little more each day and finally trying to baby-step my way into a regular yoga practice (I’m about as flexible as a coffee table). I kicked off Yoga with Adrienne’s new “Home” series, which eases you through 30 days of at-home practice, and I’m already enjoying the new sense of gratitude that accompanies committing 25 minutes a day to just...myself. (If you haven’t tried Adrienne’s practices before, they are so approachable, and she’s just a lovely, entertaining being.)

curry noodle ingredients

On the food front, we’re returning our gaze to lots of nourishing, plant-based meals. If you know me, you know that I’m a big advocate of all things in moderation, so again, not professing any major lifestyle changes here, but we’re eating more mindfully, choosing foods that have a higher impact on nutrition and a lower impact on the planet when it makes sense.

curry rice noodles

These Pan Fried Singapore Rice Noodles are a perfect example. They’re loaded with veggies -- ultra-flavorful cabbage, carrots, peppers, and herbs, that all become almost caramelized together in the pan -- and tossed with sweet and savory curry spices and tender, satisfying rice noodles. If you grew up eating Singapore Rice Noodles in your favorite Chinese restaurant as I did, these hit all the right notes -- and then some. Where traditional Singapore Rice Noodles use the thinner rice “sticks,” I’m using the wider rice noodles more often associated with pad thai. They just feel more substantial against the backdrop of all the veggies. And in a move that also seems like a nod to pad thai, these swap the traditional shrimp or chicken found in traditional Singapore Rice Noodles for a scrambled egg. So maybe we’re talking more of a Curried Pad Thai situation here? Regardless, it’s an exceptionally hearty, satisfying meal with a definite take-out vibe that comes together in 20 mins.

curry noodles in lunchbox

Oh, and if you happen to be thinking “hmmmm, but my family doesn’t really love curry” (as Kelly was when I first pitched this idea -- ha, sorry to out you, Kel), I urge you to still give this recipe a try. While I love a saucy curry, the application of curry powder here is nowhere near that. Instead, these noodles are pan-fried with the curry powder and a little coconut sugar, resulting is a dish that is more aromatic than spicy and the perfect balance of savory and sweet. My kiddo and my husband both eagerly gobbled them up when I first developed this recipe earlier in the month, and we’ve been having some version of this meal almost weekly since. It’s just...really freaking good.

Cheers to 2020, friends!

xo, Em

PS. Want more Asian Noodle-y recipes? Try Kelly's Paleo Pad Thai!

Pan Fried Singapore Rice Noodles

Pan Fried Singapore Rice Noodles


Pan Fried Singapore Rice Noodles -- a hearty, fast veggie-loaded bowl of curry-spiced pan-fried noodles reminiscent of a Curried Pad Thai. Totally satisfying and even better than take-out.


1⁄2 package (4oz) pad thai noodles*
3 Eggs
1⁄3 head of cabbage (thinly sliced )
2 Carrots (we used one orange and one yellow, julienned)
1 yellow bell pepper (seeded and thinly sliced)
2 green onions (white and green parts, thinly sliced plus extra for serving)
1⁄2 teaspoon Sea Salt
2 tablespoons Coconut Sugar
1 tablespoon sweet curry powder
1 teaspoon turmeric
1⁄3 cup toasted slivered almonds (for serving)
1⁄3 cup cilantro (for serving)


Soak noodles in hot water according to package instructions, pulling them out when they’re just al dente. Drain, rinse and set aside. In a small bowl, scramble eggs.
While noodles are soaking, preheat large, deep-sided skillet or Dutch oven over medium flame.
When pan is hot, add 1 T light cooking oil, all veggies and salt. Increase heat to medium high and sauté, tossing occasionally, for 7-10 mins, or until veggies are wilted and cabbage is beginning to brown in places.
Push veggies to the edges of the pan and pour eggs into the center. Cook, scrambling lightly, until eggs are barely set. Mix eggs into veggies. Add curry powder, coconut sugar and turmeric, turn off heat, and toss thoroughly. Add al dente noodles and toss to incorporate noodles into veggies.
Serve noodles in bowls topped with toasted almonds or peanuts and cilantro and scallions, as desired. Enjoy!

Yields 3 Servings