Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Singapore Noodles

Singapore Noodles

For all the noodle fans out there looking to switch things up a bit, this recipe is for you. Today, we are making Singapore noodles, a super simple dish with an overload of flavour. You can make it mild or spicy, depending on how adventurous you are feeling but either way is incredibly delicious!

At home, we love Asian noodle stir fry. For me, this is a really easy way to sneak in veggies in a fun and yummy way for everyone sitting at my table. And it is a very easy and quick way to make dinner without much effort or cleaning, afterwards. 

Singapore noodles are not your typical Asian noodle stir fry. We have the usual ingredients, of course, veggies and rice vermicelli, but we also have a special ingredient, curry powder. You will be amazed by how delicious these curried noodles turn out! 

Singapore Noodles ingredients

Before I get into the actual recipe, I just have to say that I find really interesting that Singapore noodles are actually are not from Singapore. This tasty dish is actually served in Cantonese restaurants in Hong Kong. Someone took curry to Hong Kong, sprinkled it on rice vermicelli, added a few veggies, soy sauce, chilli, and created our beloved Singapore noodles. 

The recipe was a total hit in Hong Kong! But it was such a reminiscent of the intertwined Indian and Chinese culture in Singapore. So, the chef who created it decided to name this hearty and delicious dish, Singapore Noodles. 

At vegan.io we love easy recipes, and this one is definitely in that category. You can be a total newbie in the kitchen and still nail this one. Here, the key is to leave the veggies slightly crunchy and to not overcook the noodles. 

chopped tofu pepper and snap peas

Vermicelli noodles are really thin thus a bit more delicate than any other kind. You don't need much time nor heat to cook them, and too much of either can result in a mushy mess. So make sure you follow the instructions on the package to get them right. 

The star of this recipe and what gives it a distinct flavour is the curry. I used English curry powder, which is more on the mild side when it comes to spiciness. You can always turn it up a notch with a dash of Asian chills or a drizzle of chilli oil. 

I like to keep my curried noodles mild and leave the extra chilli on the side. This way, I give myself some options! I don't handle chilli that well so I rather play it safe. But if you know you can handle more just mix it all in! 

These curried noodles are one of those recipes that come into our lives to make feeding ourselves and our loved ones a whole lot easier. You get a filling and nourishing meal in a bowl loaded with colour, flavour, and crunchy veggies! 

Singapore Noodles skillet

Ingredients
9
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Soy

Ingredients

For the Singapore noodles

  • 196 g extra firm tofu (chopped)
  • 128 g frozen carrots (unthaw)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 1 medium red bell pepper (sliced into matchsticks)
  • 143 g rice vermicelli
  • 2 medium shallot (thinly sliced)
  • 126 g snow peas (cleaned)

For the seasoning

  • 1 tsp chili oil
  • 1 tbsp english curry powder
  • 1 tbsp light soy sauce

Notes

    

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans

Vegan.io sends weekly meal plans straight to your inbox along with grocery lists and nutritional information.

Find Out More!