vegan singapore noodles

These Singapore noodles are packed with vegetables and made with rice vermicelli flavoured with curry powder and soy sauce.

Vegetable Singapore Noodles

(7 oz) rice vermicelli noodles

water

soy sauce

sugar

a medium onion, sliced

green onions, chopped, white and green separated

red pepper, sliced

garlic, minced

ginger

(3 oz) peas

curry

(4.5 oz) baby corn

lime,

Sriracha (optional)

Soak the noodles until al dente according to...

Soak the noodles until al dente according to the package directions. Rinse under cold water to stop the cooking process and drain. Set aside.

Mix together the water, soy sauce and sugar...

Mix together the water, soy sauce and sugar and set aside.

Heat oil in a large pan or wok...

Heat oil in a large pan or wok over medium-high heat. Fry the onion, white parts of the green onion, and red pepper for a couple minutes until soft, then add the garlic, ginger and peas. Continue frying for another minute or two until the garlic is fragrant and soft without burning. Add the curry powder and fry, stirring constantly, for about two minutes.

Add the baby corn and prepared rice vermicelli...

Add the baby corn and prepared rice vermicelli to the pan and stir well to coat in the curry powder. Pour in the water-soy sauce mix and simmer over medium heat until the noodles have absorbed all the liquid. Taste and adjust seasonings to your preference. Remove from heat and mix through the green onion tops. Serve with lime slices and sriracha.

https://mediavine-res.cloudinary.com/video/upload/fu0amabdmfjguuhlavqj.mp4

This recipe for vegetable Singapore noodles is totally vegan and ready in just 15 minutes!

Enjoy this simple and tasty vegan Singapore noodle recipe anytime! With a delicious and flavorful sauce, these curry rice vermicelli noodles are a fantastic weeknight dinner.

Vegan Singapore Noodles Recipe | Gluten Free

½ C carrots (, thinly sliced (about 2 medium carrots))

½ C bell peppers

½ C snow peas

C onion (, thinly sliced (about 1 medium onion))

garlic (, minced)

½ C bean sprouts

oil oil

green onions (, to serve (optional))

C vegetable broth

tbsp tamari ((or soy sauce if not gluten free))

tbsp sugar

curry powder

tbsp sesame oil

½ tsp black pepper

Place the rice vermicelli noodles into a large bowl and cover with boiling water (can boil the water on the stove or in a kettle). Let sit until the noodles are softened, about 1 -2 minutes.

Strain away the hot water and rinse with cold water to stop the cooking process.

Prepare all the vegetables, as above.

Mix all the sauce ingredients together. I like to shake them in a glass jar.

Get all the vegetables, noodles and sauce ready next to a large pan or wok.

Heat the 2 tbsp cooking oil in the pan over medium-high heat.

Add the onion and sautee for 2 minutes, until it starts to turn transparent.

Next, add the garlic and cook for another minute.

Toss in the carrots and cook for 2 -3 minutes, until they start to soften. Then add the bell pepper for another 2-3 minutes.

Add the snow peas and toss around for another minute. Next, add noodles and sauce to the pan.

Toss everything around so the sauce and vegetables are well mixed into the noodles. Then add the bean sprouts, toss to combine, then turn the heat off and take the pan away.

Serve topped with green onion (optional).

https://www.youtube.com/watch?v=AK6kUWndI24

IN THIS VIDEO
https://lettucevegout.com/recipes/vegan-singapore-noodles

Welcome to Lettuce Veg Out with vegan Registered Dietitian Nicole Stevens. Today we’re vegging out on vegan Singapore noodles, loaded with vegetables and plant-based protein options!

It’s a favorite in my family and is one of the top recipes on my website this year, so let’s dig in! There are three main components, including the rice vermicelli noodles, curry sauce (used to coat the noodles and create curry vermicelli) and any vegetables you have on hand or want to include.

Some of my favorite vegetables to add-in are onion, garlic, carrots, snow peas, bell pepper and bean sprouts. These are great options, but the joy of cooking is that you can add whatever you want!

The true star of this recipe is the curry sauce. It will flavor your rice vermicelli noodles, vegetables and any plant-based protein options (like crumbled tofu or edamame) for an unbelievably delicious dinner.

If you liked this video please hit the like button, subscribe for weekly vegan recipes and comment below with what you’d like to see next!

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Vegan Singapore Noodles Recipe | Easy Curry Vermicelli

Vegetable Singapore noodles are super easy to make with curried rice vermicelli, pan-seared tofu and a rainbow of veggies. A quick and easy dish perfect for a weeknight dinner!

(7 oz) rice vermicelli (-  0.73)

sugar (-  0.01)

(240 ml) water (-  0.00)

(60 ml) soy sauce (or tamari) (-  0.20)

oil (-  0.12)

(7 oz) extra-firm tofu (drained, pressed

onion (sliced -  0.10)

garlic (minced

ginger (-  0.08)

green onions

carrot (sliced -  0.13)

red pepper (sliced -  0.33)

broccoli

zucchini (sliced -  0.12)

curry powder (adjust

cilantro (-  0.10)

Sriracha (to serve -  0.08)

lime (sliced -  0.22)

Soak the noodles in hot water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Mix together the sugar, water and soy sauce. Set aside.

Heat a pan over medium-high heat and add the oil and tofu. Fry until golden brown on all sides. Remove to a plate.

Heat a large pan or wok over medium-high heat. Add the onion, garlic, ginger, the white parts of the green onion and a splash of water (you can use oil if you prefer). Sautee until the onion is soft then add the carrot, red pepper, broccoli and zucchini. Sautee until the veggies are crisp-tender. Add the curry powder and cook, stirring constantly, for 2 minutes.

Add the rice vermicelli and the water-soy sauce mix and reduce the heat to medium. Mix well and simmer until the noodles have absorbed almost all the sauce, stirring regularly. Stir through the tofu, bean sprouts and green onion tops and cook another minute or so to heat up. Taste and adjust the seasonings if it needs a little more soy sauce, salt or sugar.

Serve with a sprinkling of cilantro, a squeeze of sriracha and a slice of lime.

https://content.jwplatform.com/videos/oZeZH0h0.mp4

Recipe video for vegetable Singapore noodles

a vegan version of the popular take out dish Singapore noodles.&nbsp; On the table in 15 minutes, it's a perfect meal for busy nights.

Vegan Singapore Noodles

Tablespoon sesame oil

red pepper (sliced thinly)

napa cabbage (or very thinly sliced green cabbage)

shiitake mushrooms (or cremini mushrooms)

onion (sliced thinly)

garlic (crushed)

Tablespoons tamari

Tablespoons Shaoxing wine (or cooking sherry)

2.5 teaspoon garam masala

turmeric powder

water (or more as needed)

rice

green onion

cilantro

Prepare noodles according to package directions and set aside. I used instant rice vermicelli and soaked the noodles in a bowl of warm water for 2 minutes and drained.

Heat a large wok to medium-high heat and add the sesame oil. While the wok heats up, prepare your vegetables.

Add the red pepper, mushrooms, and onion to the wok along with the garlic, ginger, garam masala and turmeric. Stir fry the vegetables for 2-3 minutes.

Add the napa cabbage to the wok and stir fry for another 2-3 minutes, or just until the cabbage has softened.

Add the Shaoxing wine (or cooking sherry), tamari, and water to the wok and reduce the heat to low. Add the drained noodles and toss to combine thoroughly.

Garnish with green onions and cilantro and serve with your favourite protein.

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The most viewed vegan singapore noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed vegan singapore noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine