Easy Singapore Noodles

A big plate full of vegan Singapore noodles being held by Dan's hands out for the photograph to be taken.

Easy Singapore Noodles

Vegan Singapore Noodles are delicious, filling and super quick to make! It's a Chinese stir fry that only needs a handful of ingredients and only takes 30 minutes to cook.

Course Dinner

Cuisine Chinese

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 504kcal

Author Jess & Dan

Ingredients

200 g vermicelli noodles
3 tablespoon sesame oil
½ cup light soy sauce
2 tablespoon lime juice
2 teaspoon brown sugar
4 tablespoon curry powder
1 teaspoon turmeric powder
400 g firm tofu – pressed and chopped into small chunks
1 onion – finely sliced
5 cloves garlic – crushed
175 g baby corn – sliced in half lengthways
175 g sugar snap peas
2 peppers – finely sliced
8 spring onions – chopped into 1.5" chunks

Metric - US Customary

Instructions

Soak the rice noodles in boiling hot water (straight from the kettle) in a large bowl for 5 minutes. Drain and rinse with cold water once they're done. Set aside.
200 g vermicelli noodles
In another small bowl, mix together 2 tablespoons of sesame oil, the lime juice, brown sugar and soy sauce until the sugar dissolves.
3 tablespoon sesame oil, ½ cup light soy sauce, 2 tablespoon lime juice, 2 teaspoon brown sugar, 4 tablespoon curry powder, 1 teaspoon turmeric powder
Heat 1 tablespoon of sesame oil in a wok over a medium-high heat.
Once the oil is hot, add the tofu chunks into the wok and sauté until golden brown. Be careful not to burn them.
400 g firm tofu
Add the onion and cook until soft, then add the crushed garlic and stir for a minute.
1 onion, 5 cloves garlic
Drop in the thinly sliced peppers, baby corn, spring onions and sugar snap peas and stir fry on high for two minutes or so.
175 g baby corn, 175 g sugar snap peas, 2 peppers, 8 spring onions
Move the vegetables to one side of the wok and add the rice noodles into the space.
Pour in the sauce and add the curry and turmeric powder to the wok and then stir well.
4 tablespoon curry powder, 1 teaspoon turmeric powder
Stir everything together with tongs until the noodles turn yellow and everything is well coated.
Give it a quick taste and see if any more curry powder is needed – it really varies depending on the type you're using, so add a teaspoon more if needed.
Serve with extra spring onions, sesame seeds and chilli flakes.

Notes

The tofu can be omitted but it adds a great bite and protein hit.
We usually use madras curry powder, but you can use whatever type you have – hot or mild.
Try other veggies – this recipe is great for a fridge clear out!

Nutrition