I love noodles, no matter whats in it. I once tasted singapore noodles in a vegetarian Thai restaurant. It was very spicy and delicious with amazing flavors. I just googled about this dish and noted the ingredients. To my surprise, it tasted exactly the same as in thai restaurant. I used rice vermicelli noodles in it, which is very easy to soak and its gluten free. I just soaked them as per instructions on it. This noodles requires some oriental curry powder and less sodium soy sauce. For spice, I added some paprika powder and chilli flakes.
Coming to veggies- Cabbage, Carrots, Fried Yam, Fried Tofu, Red peppers, Scallions and bean sprouts are my all time favorites.Working quickly is very important for making this noodles by having all the ingredients prepped before hand, and then work quickly. Don’t let the vegetables or the noodles sit in the wok for too long. When you add the noodles and sauce to the wok, if you feel you are taking too long (over 2 minutes) to mix everything well, take the wok off the heat, and mix the noodles. You can also re-heat the noodles before serving.