Vegan Singapore noodles recipe

Dangerously moreish and utterly delicious my vegan Singapore noodles hit all the right spots. Hey, even my kids love them!

This is an easy Singapore noodles recipe made using rice vermicilli – very thin noodles. It’s naturally gluten free – provided that you use tamari instead of soy sauce.

What are Singapore noodles?

Singapore noodles are a well known stir fried noodle dish made with curry powder, vegetables, scrambled eggs and meat or fish. They’re usually bright yellow (that’s the turmeric in the curry powder).

A quick bit of internet research told me that they don’t actually come from Singapore! However, they’re pretty ubiquitous on Chinese restaurant and take away menus and so I think it’s fair to say that they’re a traditional noodle dish. Read more about Singapore noodles in Felicity Cloake’s Guardian column here.

While you can usually buy Singapore noodles ready made in the supermarket in a packet it’s really easy to make your own at home and it’s equally easy to make them vegan by using lots of veggies and/or tofu instead of the egg, meat or fish.

If you love vegan stir fried noodle dishes I think you’ll love my easy Singapore noodles recipe. It’s really adaptable – you can make it your own and use whatever veggies you prefer and the tofu is optional too. It’s a great vegan or vegetarian stir fry dish. Peanuts sprinkled on top are a good (but non-traditional) addition as are lots of sliced fresh chillies if you’re a spice lover. I like to keep it simple with peppers, carrots and beansprouts and some sliced spring onions to serve.

You can make this a little bit healthier by using brown rice vermicelli if you can find it.

5 from 2 votes

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Vegan Singapore noodles

Dangerously moreish and utterly delicious my vegan Singapore noodles hit all the right spots. Hey, even my kids love them!

Course Main Course

Cuisine Asian

Keyword vegan singapore noodles

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Cook Veggielicious

Ingredients

For the sauce

• 2 cloves garlic crushed
• 2 tbsp soy sauce use tamari if gluten free
• 1 lime juiced
• 2 tbsp brown sugar
• 1 inch piece ginger peeled and chopped

For the noodles

• 200 g rice vermicelli cooked according to packet instructions
• 1 tbsp sunflower oil
• 1 onion thinly sliced
• 1 red pepper thinly sliced
• 1 carrot peeled and sliced in half moons
• handful bean sprouts
• 3 tbsp curry powder
• 1 tbsp soy sauce use tamari if gluten free
• 100 g smoked tofu diced (optional)
• 4 spring onions sliced

Instructions

1. First cook the noodles and set aside.

2. Next make the sauce. Place all the ingredients in a small blender and whizz until well combined. Use a pestle and mortar if you don't have a blender. Set aside.

3. Heat the oil in a large wok. Add the onions and sauté until cooked .

4. Add the peppers and carrots and 1 tbsp soy sauce. Stir fry until soft.

5. Add tofu (if using) and beansprouts.

6. Add the rice noodles, sauce and curry powder. Mix well and continue cooking for 2-3 minutes, stirring continuously to stop the noodles sticking.

If you like this you might like my other Asian-inspired recipes

Vegan jackfruit nasi lemak

Marinated tofu with ginger and maple syrup

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