Singapore Noodles with Bok Choy, Bean Sprouts, and Carrots

These noodles are so tasty and taste like takeout, but they are much healthier! I made this using thin rice noodles, but really any noodle that you have on hand would work fine (vermicelli, buckwheat noodles, spaghetti, etc.) This meal also comes together pretty quickly and easily once the veggies are chopped. The recipe also makes a lot of noodles- plenty to feed the whole family!

The sriracha is optional but highly recommended. It gives the noodles a nice kick! Or, if some like it hot and some don’t, just let everyone add their own sriracha to taste at the end!

This recipe is: vegetarian, gluten free, vegan


  • 8 oz thin rice noodles (or your choice of noodle)
  • 1 tbsp hot curry powder
  • 3-4 cloves garlic, minced (less if you don’t love garlic as much as we do)
  • 1 inch ginger root, minced
  • 3 tbsp vegetable oil
  • 1 bunch bok choy
  • 4 medium carrots
  • 12 oz fresh bean sprouts
  • 1 bunch green onions
  • 1/4 cup reduced sodium soy sauce
  • 1 tsp sesame oil
  • optional: 1 tsp sriracha


  1. Prepare the noodles as directed on the package and drain. If the noodles are long, cut them to 6″ pieces before transferring to a bowl. Mix in the curry powder and allow the noodles to marinate.
  2. While the noodles are marinating, peel and mince the garlic and ginger, thinly slice the bok choy, julienne the carrots, rinse the bean sprouts, and slice the green onions. Mix the soy sauce, sesame oil, and sriracha together in a small bowl.
  3. Heat the vegetable oil in a wok (or large skillet) over medium-high heat. When the oil is very hot, add the garlic and ginger and stir fry briefly (30 seconds-1 min), then immediately add all of the vegetables, reserving some green onions for garnish. Stir fry until the vegetables just begin to soften.
  4. Move the vegetables to the sides of the wok and add the noodles to the center, adding a bit more oil first if the bottom of the wok looks dull. Let the noodles crisp for approximately 1 minute before stirring and repeating. When the noodles are to your liking, mix all ingredients together and stir fry for 1 minute.
  5. Remove the wok from heat and mix in the soy sauce, sesame oil, and sriracha mixture. Taste and add salt, pepper, and more sriracha to your taste. Serve immediately topped with green onions.

Serves 6.


5 Comments Add yours

  1. ericdaughter says:

    This recipe looks bomb! Any tips on trying to make this if you don’t have a wok? How does doing it in a large skillet change things, if at all?


    1. lotsaveggies says:

      Hmm.. The biggest difference with a wok is the really nice hot spot that you get in the very center, where with a skillet you typically get very even heating throughout the pan. For this recipe, it won’t change anything drastically. You might need to cook things a little bit longer and/or at a higher heat, but I’m sure everything will still turn out delicious!

      Liked by 1 person

      1. ericdaughter says:

        Perfect, I’ll be trying this out. Thanks!! 😀


  2. chiaandrye says:

    Delicious! ⭐️⭐️💃🏽


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