Vegan Singapore Noodles

I’m in travel mode today. However, the sad fact is, that I won’t be heading overseas for quite some time. It’s just to stressful with a little one and all the gazillion things you need to bring for her.

But that doesn’t stop me from bringing travel experiences into my own kitchen. Today’s food plane landed in …. wait for it …. SINGAPORE.

Some prefer to call it S’pore, Sg and Singers or even lots of other names. I’m gonna go with S’pore on that one because I have a thing for English words with apostrophes – but that’s another story.

So anyway, for the Vegan Singapore Noodles, all you do is basically prepare the rice noodles according to package instructions, prepare a quick and easy sauce that’s both soy-y and sweet, fry a bit of veggies, mix sauce, veggies and noodles and you’re good to eat! So simple.

It’s going to be my weeknight staple dinner for when the day at the offices was loaded with deadlines that I had no minute to even think about what to make for dinner.

This Vegan Singapore Noodles recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Vegan Singapore Noodles

Prep Time10 mins

Cook Time40 mins

Course: Dinner, Lunch

Cuisine: Asian, singapore-inspired

Keyword: dairy-free, dinner, grain, lunch, noodles, nut-free, vegan

Servings: 2

Ingredients

Sauce

• 2 garlic cloves
• 2 tbsp soy sauce
• 2 tbsp coconut sugar to taste
• 1 large lime juiced

Noodles & Tofu

• 6 ounces thin rice noodles I used Mie
• 2 tbsp sesame oil
• ¼ white onion thinly sliced
• ¾ medium red bell pepper thinly sliced
• 1 cup broccoli florets thinly sliced
• ½ cup peas frozen
• 1 tbsp soy sauce
• ½ tbsp ground coriander
• ½ tbsp ground cumin
• ⅓ tbsp ground turmeric
• ½ tsp ground ginger
• ⅛ tsp ground black pepper
• ⅓ tsp ground cinnamon
• ⅛ tsp ground cardamon
• ⅛ tsp cayenne pepper

For Serving

• sriacha
• cilantro freshly chopped
• crispy baked tofu see recipe below

Instructions

• Add rice noodles to a large bowl and cover completely with boiling water. Let sit for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
  
  
• In the meantime, make the sauce by adding minced garlic, soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. It should be like a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
  
  
• Heat a large skillet over medium-high heat. Once hot, add half of the sesame oil, onion, broccoli and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.

  
  
  
• Add peas, 1 Tbsp soy sauce, and 2 tsp curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
  
  
• To the still-hot skillet, add remaining sesame oil (1 Tbsp),cooked rice noodles, sauce, and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
  
  
• Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
  
  
• Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
  
  
• Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator.