Veggie Singapore-style noodles with bimi and crispy carrot

These Singapore-style noodles are incredibly delicious, and come with a colourful vegetable serving of crispy carrot and bimi. It takes a bit of time to cut everything, but it is definitely worth it. After you’ve prepared all the ingredients and cooked the noodles, all you have to do is toss the ingredients into the wok – easy-peasy!

If you’re looking for the ultimate comfort food for when the weather gets colder, I highly recommend this one!


4 to 6 servings – preparation time: 30 minutes



  • 250 g white rice noodles
  • 60 ml oil (coconut, olive oil or sunflower oil)
  • 1 white onion, finely diced
  • 2 garlic cloves, cut in thin slices
  • 1 packet of oyster mushrooms, cut in strips (250 g)
  • 1 julienne carrot (in strips of 5 cm)
  • 1 packet of bimi (or broccoli) 200 g
  • 150 g haricot verts/ green beans, ends cut off
  • 1 1/2 tsp curcuma powder
  • 2 tsp curry Madras powder
  • 1 tsp salt
  • 1 1/2 tsp sugar
  • 1/2 tsp white pepper
  • 4 tbs ketjap manis
  • 4 tbs soy sauce
  • 60 ml water


  • Black sesame seed
  • 3 spring onions, cut in rings
  • 1 red pepper, in thin rings (optional)
  • 4 fried eggs (optional)


  • (optional) Steaming basket for the bimi
  • Wok pan


Prepare the rice noodles according to the directions on the packet. Rinse off with cold water and let it set for a bit with the lid on. Remember, rice noodles have a very short cooking time. Make sure they don’t get too soft!


Cook de haricot verts in water with salt until they are al dente – in about 5 minutes. If you have a steaming basket, you can also steam the bimi over the haricot verts. If not, simply add the bimi to the haricot verts for the last 2 minutes. Rinse off with cold water and set to the side.


Melt 2 tbs coconut oil in a wok pan and add the onion. Stir-fry for a couple of minutes until they get a nice glaze and then add the garlic for one minute.


Add another 2 tbs of coconut oil and then add the oyster mushroom. Keep stir frying on high heat until crispy.


Mix in the curcuma, curry Madras powder, pepper and 1 tsp salt, 2 tbs soy sauce, 2 tbs ketjap manis and 1 1/2 tsp of sugar. Then add your carrot and 60 ml water. This will steam the carrot quickly.


After one minute you can add the cooked haricot verts and bimi, mix it all together, and add the cooked noodles. Keep on high heat and add another 2 tbs of soy sauce and 2 tbs of ketjap manis.


Serve onto plates and use the spring onion as garnish, the black sesame seed and red pepper are optional garnishes – as is the fried egg.


I personally love a bit of sambal oelek drizzled on top, but this might be too spicy for some.