Vegan Singapore noodles

Are you a big fan of stir-fried noodles or Southeast Asian cuisine? If yes, what is your favourite Southeast Asian stir-fried noodle dish? Pad Thai or Singapore noodles?

Traditionally, Singapore noodles are vermicelli noodles stir-fry with Chinese bbq pork, prawn, egg and mixed vegetables, and seasoned with curry powder, salt and soy sauce.

And of course, everything being vegan here, my recipe doesn’t contain any pork, prawn and egg. I veganised the dish with smashed tofu, which gives the noodle dish an extra protein boost, it also replaces the texture of the scrambled egg.

Vegan Singapore noodles – K33 Kitchen

Chop…. chop… chop… chop…

It takes a bit of time for chopping, but you can see that this noodle recipe is packed with vitamins 😀

Vegan Singapore noodles – K33 Kitchen

Cut the spring onions into two parts (green and white) and slice them at a 45º angle as shown in the picture. This allows the flavour of the spring onion to be better released when stir-fried. Set aside the spring onion whilst keeping the white and green parts separate.

Smash the tofu with a fork, exactly like how we make tofu scramble.

Vegan Singapore noodles – K33 Kitchen

Soak the vermicelli noodles in boiling hot water, for timing please follow the instructions on the noodles’ packaging.

Vermicelli noodles get soft quickly, so it should only be around 3-5 minutes.

Vegan Singapore noodles – K33 Kitchen

Rinse the noodles with ice-cold water, shake in a sieve to remove excess water then set aside.

Mix all the sauce ingredients in a small bowl, stir well and set aside.

Vegan Singapore noodles – K33 Kitchen

Now we’ve got everything ready for the stir-fry.

Heat the oil in a large, non-stick frying pan, add the sliced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.

Add the onion and the white part of the spring onions, stir-fry for 1 minute, then add all the other chopped vegetables and smashed tofu (exclude the green part of spring onion)

Vegan Singapore noodles – K33 Kitchen

Stir-fry for 5 minutes until the vegetables and tofu are tender and slightly brown in colour.

Drop in the noodles, the green part of spring onion and pour in the sauce mixture. Stir-fry until the sauce covers all the noodles equally. Serve warm.

Speed is critical here, you don’t want to take more than 3 minutes, or the noodles will become too soft.

Vegan Singapore noodles – K33 Kitchen

The ingredient list has a lot of ingredients and may look very intimidating, but don’t fret if you don’t have all the ingredients, as long as you have vermicelli, curry powder, salt, soy sauce and spring onion, you are good to go! Feel free to add whatever vegetables you have!

These spicy noodles are simple to make, low calorie, gluten-free and incredibly delicious. It is also an ideal way to use up leftover vegetables. From start to the table within 15 minutes.

If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

Vegan Singapore noodles – K33 KitchenVegan Singapore noodles – K33 Kitchen

Difficulty: Easy

Serves: 2

Prep.: 10 mins | Cook: 5 mins

Ingredients:

For stir-fry

  • 150g dried vermicelli noodles*
  • 1 clove garlic, minced
  • 1/2 red pepper (about 60g), julienned
  • 1/2 yellow pepper (about 60g), julienned
  • 60g snow peas, thinly sliced
  • 120g firm tofu, smashed
  • 1/2 onion, thinly sliced
  • 3 baby corns, thinly sliced
  • 1 stalk spring onion, separate the white and green parts, thinly sliced
  • 2 tbsp vegetable oil
  • 1 fresh birds-eye chilli, finely chopped
  • Handful of bean sprouts, washed
  • Handful of fresh coriander leaves, to garnish

For sauce

  • 1 tbsp yellow curry powder
  • 1/4 tsp salt
  • 1 tbsp light soy sauce**
  • 1/2 tsp dark soy sauce**
  • Pinch of chilli powder***
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Instructions:
  1. Soak the vermicelli noodles in boiling hot water, for timing, please follow the instructions on the noodles' packaging. It should only be around 3-5 minutes.
  2. Meanwhile, mix all the sauce ingredients in a small bowl, stir well and set aside.
  3. Rinse the noodles with ice-cold water, shake in a sieve to remove excess water then set aside.
  4. Heat the oil in a large, non-stick frying pan, add the sliced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour. Add the onion and the white part of the spring onions, stir-fry for another minute.
  5. Add all the other chopped vegetables and smashed tofu (exclude the green part of spring onion). Stir-fry for 5 minutes until the vegetables and tofu are tender and slightly brown in colour.
  6. Drop in the noodles, the green part of spring onion and pour in the sauce mixture. Stir-fry until the sauce covers all the noodles equally. Serve warm.

* Vermicelli rice noodles are mostly gluten-free but not always, please check the packaging.

** Regular soy sauce is made with fermented wheat. Use gluten-free soy sauce if you are gluten intolerant.

*** Depending on how spicy you like it.

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