Name: Vegan Singapore Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 10 oz Dried Rice Vermicelli Noodles ( Note1) (300grams); ¼ ea Large yellow Onion (Sliced); 8 oz Firm Tofu (200grams); ½ ea Red Bell Pepper; ½ ea Green Bell Pepper; 2 sprig Scallion; 2 cup Mung Bean Sprouts; 4 clove Garlic (minced) (approx. 1 tbsp); 1 tsp Ginger (grated); ½ cup Vegetable Stock(salt-reduced); 3 Tbsp Chinese Cooking Wine ( Note2); 2 Tbsp Curry Powder ( Note3) (More if needed); 1 Tbsp Light Soy Sauce ( Note4); 1 Tbsp Vegan Oyster Sauce ( Note5); 1 tsp Sesame Oil; ½ tsp Salt( more to taste); ¼ tsp Ground White Pepper

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Last Updated on October 23, 2022

Vegan Singapore Noodles are my No.1 favorite Chinese takeout! These thin rice noodles have a subtly sweet flavor and a chewy texture. It’s very appetising in hot summers.

Singapore-noodles-popular-takeout-made-at-home

Vegan Singapore Noodles

Vegan Singapore Noodles is made with tofu, capsicums, and vegetables, soaked up the flavors from soy sauce, minced garlic, and the signature curry powder. The popular vegan Singapore noodles are made at home- simply done in under 20 minutes!

Here are some other quick n easy stir-fried noodles that I highly recommend you to try. Vegan Pad See Ew, Garlic Chili Noodles, Yaki Udon, Vegan Yakisoba, and Sha Cha Glass Noodles.

What are Singapore Noodles?

Despite their name, the funny thing is that people in Singapore never heard of this dish. Ha~:P

Singapore noodles—curried rice vermicelli ( rice noodles) that’s so popular on menus around the globe—did not originate in Singapore. In fact, their origins don’t even lie in Southeast Asia. You can trace the history of this dish back to a different island state 1,600 miles north: Hong Kong.

In the 50- the 60s, Hong Kong was still a British colony. Spices and curries were brought in from previously British-ruled India, which inspired a lot of Hong Kong chefs to incorporate curry powder into their wok stir-fry dishes.

Unsure how this dish got the name “Singapore” Regardless, they’re a stir-fry classic, and are so delicious and also easy to make at home.

Veggie Singapore noodle Recipe

Rice Noodles (Rice Vermicelli)– made from rice flour and water have a subtle flavor and an appealing springy-chewy texture, with just a slight slipperiness. They add body to lots of Asian-inspired dishes including stir-fries, soups, curries, and salads. If you’re in Australia, you can buy WAI WAI (sold at Coles and Woolies) Or you like slightly thicker rice vermicelli, you can choose the brands from Taiwan (Hsin-Chu) if they are accessible to you. P.S. For thinner rice noodles like WAI WAI, they usually require less time to be softened in hot water (only takes around 1-2 minutes, the drain and set aside). It’s very important that don’t soak rice noodles in hot water for too long, they will easily break during stir-frying.

Firm Tofu– Pat dried with paper towels, then cut into batons.

Brown Onion– Thinly sliced

Green& Red Capsicum– you can add vegetables you like.

Spring Onion(Shallot)

Mung Bean Sprouts– for the crunchy texture, also used for garnish.

Singapore Noodles Seasoning

Curry Powder: is absolutely the signature flavor in Singapore Noodles. Curry powder is essential for Singapore noodles. With so many options, the type of curry powder you use for this dish really impacts the final flavor profile, so you might want to experiment with several options until you land on something you love.

Light Soy sauce– L.K.K and Pearl River Bridge are my favorite. You can opt for gluten-free light soy sauce too.

Vegan Oyster Sauce– LEE KUM KEE and Ayam are my favorite.

Chinese Cooking Wine– Also known as Shaoxing rice wine. Substitute with dry sherry, cooking sake or Mirin. If you can’t consume alcohol, you can skip this part. Shaoxing wine adds depth and flavor complexity to the dish.

Vegetable Stock– store-bought “salt-reduced” vegetable stock or if you wanna make your own, check this How to make Asian-Style Vegetable Stock.

Minced Garlic– fresh garlic preferred.

Sesame Oil– toasted sesame oil

Salt& Ground White Pepper– more to taste

How to make Vegan Singapore Noodles

Make seasoning sauce by using a whisk to mix vegetable stock, Chinese cooking wine, curry powder, light soy sauce, vegan oyster sauce, sesame oil, minced garlic, salt and white pepper together until curry power is dissolved.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat up cooking oil in the wok on high heat, add tofu into the wok, pan fry until golden brown then take out and set aside.
Saute sliced brown onion, green and red pepper until softened, then add spring onion( shallot) in.
Turn the heat down to medium, then add softened rice vermicelli noodles in, give them a few tosses, add tofu back into the wok then add seasoning sauce.
Toss until the sauce coats all the noodles and everything is heated through – about 1 to 2 minutes. Add mung bean sprouts and stir then serve!

Cook’s tips

As with most stir-fries, the cooking part is pretty quick. So you need to get the ingredients ready before turn on the gas.
Cooking the stir-fry in batches allows the wok to maintain high heat even over lower-power home burners.
For this dish, using a kitchen tong is easier than a spatula in my opinion.
For Stir-fry dishes, it’s best to use a carbon steel wok to achieve the best result. If you don’t have a carbon steel wok, you can totally use an iron cast skillet to make the dish as well.

I hope you all love this classic Asian stir-fry! If you like it hot, simply add some chili oil on the top. Enjoy these noodles with family or friends!