Vegan Singapore Noodles
These Vegan Singapore Noodles make for a healthy and delicious stir-fry dish that comes together in less than 30 minutes!
What are Singapore noodles?
Have you ever had Singapore noodles before? It’s a rice noodle stir-fry dish made with vermicelli noodles, curry powder, veggies and in the traditional dish some egg and often meat or prawns. The dish is slightly spicy from the curry powder, but not too spicy like a spicy Thai noodle dish.
Singapore noodles are also known as Singapore Mei Fun noodles.
Since we are making a vegan version of Singapore noodles, we’re skipping out on the egg and using tofu instead of meat. I love making tofu and vegetable loaded noodle dishes, like this Vegetable Lo Mein and Ramen Noodle Stir Fry!
Why you’ll love this recipe
- Need dinner in less than 30 minutes? This is the recipe for you! These noodles stir-fry up super quickly and can be made entirely in one pan.
- The curry powder mixed in the sauce gives these noodles a different taste than you’re an average stir-fry, for something a little more exciting and delicious!
- These noodles are super versatile and can pretty much be made with any type of veggies or protein you love added in.
How to make Singapore noodles
Mix all the sauce ingredients together in a small dish. Set aside.
Cook the shallots and garlic in a pan until translucent.
Add the tofu and cook until it’s crispy on all sides.
Next, add the veggies and cook for another 2-3 minutes.
Add the cooked rice noodles and sauce and mix it all up!
Top it off with some sliced green onions and sesame seeds if you like.
Tips for making this recipe perfectly
- Singapore noodles are made with rice vermicelli, which can be found in most grocery stores. You want to look for a pack of vermicelli where the noodles aren’t too tightly packed together. This will make it easy to prevent your noodles from clumping together when cooking.
- You can also buy a slightly thicker rice vermicelli noodle for this recipe like I’ve done, which is easier to stir-fry and handle while cooking.
- Press the tofu between paper towels before cooking to get all the moisture out. This will result in crispier tofu.
- For best results, use a wok if you have one. Otherwise, a non-stick pan will work well.
- You can add in any veggies you love to this recipe like bok choy, broccoli or edamame.
- Use your taste! Depending on exactly how much noodles you use, or the brand of sauces you use, you may need a little more or less sauce in the recipe. Taste the noodles before serving and adjust accordingly. Sometimes an extra dash of soy sauce does the trick!
More noodle dishes to tryPrint
Vegan Singapore Noodles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cook
- Cuisine: Chinese
A delicious stir-fry noodle dish made with curry powder and rice vermicelli noodles!
- 2 tbsp avocado oil (can sub any cooking oil)
- 2 shallots, finely chopped (can sub 1/2 red onion)
- 2 garlic cloves, chopped
- 1/2 block of firm tofu, cut into cubes
- 2 green onions, chopped into 1-inch peices
- 1/2 red bell pepper, thinely sliced
- 5 ounces vermicelli noodles
- 2 tsp madras curry powder
- 1/4 tsp turmeric (optional for colour)
- 1–2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp agave or sweetener of choice
- 1 tsp sesame oil
- Heat the avocado oil in a wok or non-stick pan then add the shallots on medium heat. Let cook for 2 minutes then add the garlic.
- Push the shallots and garlic off the the side of the pan, and add the tofu, letting cook on medium-high heat for 1-2 minutes on each side until browned. (If needed, add a bit of extra oil.)
- Next add the green onions and pepper and mix everything together, letting cook for 2 minutes.
- Reduce the heat to medium, and add the vermicelli noodles and sauce to the pan, using tongs or two spoons to toss the noodles in the pan.
- Remove from heat and serve immediately. Top with extra sliced green onion if desired.
Look for a pack of vermicelli where the noodles aren’t too tightly packed together. This will give you noodles that will come apart more easily.
You can also use a thicker vermicelli, or any type of rice noodle you love in this recipe.
Press your tofu between paper towels before cooking to get it extra crispy.
Adjust the sauce accoringly. If you have slightly more noodles, you may need to add a bit more soy suace or spices to your dish.
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 5g
- Sodium: 450mg
- Fat: 8.4
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
Keywords: singapore noodles, mei fun noodles, vegan noodles
If you tried these Vegan Singapore Noodles or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
This is a great, easy recipe! I’ve made it twice in a week! I subbed soy curls for the tofu because that’s what I had in hand and added extra veggies the second time but this is definitely a keeper!!
So glad you enjoyed it!
Loved it!! My other half made it for me and then we ended up having it again a few days later as we loved it so much. It’s easy to make and so tasty. It definitely satisified my takeaway cravings too!
So happy you enjoyed the recipe!
I couldn’t tell you how many times I’ve made this. We no longer go out to eat and when we want take out I now just make these Singapore Noodles.
THANK YOU. Your recipes are my go-to. We also made your Lo Mein last night, for the 100th time. 🙂
So happy you enjoyed this and the Lo Mein Kat!