I love indulging in a bowl of Singapore noodles. All the goodness of rice vermicelli, julienned vegetables and optional to add some eggs all immersed in turmeric and curry powder in a wok and stir fried, Yum!

Quick pictorial steps of how I made Singapore noodles:

Julienne veggies -any veggies
Throw rice vermicelli noodles for 90 seconds into boiling water and transfer to a vessel and cover with a towel for 2 minutes.
Eggs is optional – sliced lengthwise
Fluff up noodles and break it up for ease
Saute veggies and egg in a hot wok with sesame oil, veggies and eggs with turmeric and curry powder
Rice Vermicelli mixed in and saute