vegetarian singapore noodles

Vegetarian Singapore Noodles omit the standard trio of Chinese pork, shrimp and eggs that usually come with the classic version. Make these vegetarian Singapore noodles for your vegetarian, vegan, and gluten-free friends &amp; family!

Vegetarian Singapore Noodles

mei fun dried rice noodles

mushrooms

small yellow or red bell pepper ((julienned))

carrot

cabbage

broccoli florets

leeks

turmeric powder

Malaysian curry powder curry powder

salt

sugar

white pepper

vegetable oil

garlic ((chopped))

Shaoxing wine

water

In a large bowl, soak the mei fun dried rice noodles in 8 cups of hot water for 30 to 45 minutes minutes. Drain the rice noodles in a colander and set aside.

Prepare the vegetables and set them aside. The dish comes together quickly, so it helps to put them on plates ready to go by the stove. If using dried mushrooms, soak them for at least 30 minutes in hot water. (For other tips, see our Chinese Dried and Preserved Ingredients page.) When preparing the fresh leeks, they should be julienned first and then washed 2 to 3 times, as they are quite sandy.

Combine 1 teaspoon turmeric powder, 1½ tablespoons Malaysian curry powder (preferred) or a Madras curry powder,  2 teaspoons salt, 1¼ teaspoons sugar, and ⅛ teaspoon ground white pepper. Set aside.

Heat your wok to medium heat, and add ¼ cup of vegetable oil around the perimeter of the wok.

Stir the garlic into the oil, and immediately add the Shiitake mushrooms, bell pepper, carrots, cabbage, broccoli, and ⅔ of your leeks. Turn the heat up to the highest setting.

Stir-fry everything together for 1 minute, and add the spices you prepared earlier along with 1 tablespoon of Shaoxing wine.

Next, add the mei fun dried rice noodles and stir fry everything together for another 5-6 minutes until well combined and the rice noodles are warmed through. Cover the wok for 1 minute if you feel it’s not hot enough or if the noodles are not lightly sizzling. A quiet wok at this point means there’s not enough heat! If your stove heat is not very strong, warming the noodles may take longer, and they may start to dry out. If this happens, add 2 tablespoons of water around the perimeter of the wok.

When steam starts rising from your noodles and they’re nearly done, add the other ⅓ of the leeks to the mixture. Stir fry for another minute, incorporating the leeks. A fresh and slightly more raw onion flavor is what we’re going for! Transfer to a dish and serve immediately

A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder,  vegetables and your choice of chicken, tofu or shrimp—a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!

Singapore Noodles Recipe 

chicken or tofu cut into ¾ inch cubes

wok oil oil oil

vermicelli rice noodles (don’t use more-see notes)

match stick carrots,

red bell pepper, thinly sliced

snow peas

garlic, rough chopped

eggs, whisked

red chili peppers

madras curry powder

turmeric

½ teaspoon salt, and more to taste

shaoxing wine (chinese cooking wine,

sesame oil

soy sauce (or sub-gluten-free soy sauce, like Braggs)

fish sauce (or sub vegan fish sauce)

Bring a medium pot of water to boil on the stove for the rice noodles.

Make the  Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.

Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.

Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp.  Using a metal spatula, stir, flip and let it get golden, being patient.  Place on a paper towel-lined plate.

Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.

Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.

Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.

Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.

Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.

Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland.  Serve right away. Leftovers are delicious too.

This is a dry-style, Chinese Noodle dish, not meant to be saucy. 😉

Incredible, love it! Cannot wait to have this again and again and again!

I actually rate this recipe better than my local noodle shop. I used a dry white wine as it was all that I had at the time and it was sensational. I used dried chilli flakes for zing and mangrove honey for a little sweetness in the sauce. The turmeric is a nice touch. Thanks

So good! Thanks, Sylvia. Great detailed directions, very helpful, and I agree—cutting the noodles is very important, makes combining them with the veggie mixture so much easier. I used two Hodo brand veg-tofu burgers, sliced, to stand in for the chicken/tofu/shrimp (they browned and crisped up nicely), and scrambled tofu in place of the eggs. Super recipe.🙏🏼

Thankyou for this recipe. I Have a vegetarian in a family of carnivores, so I cooked the meat and some tofu separately and added them to the the bowls instead of the dish. Everyone loved it. It was full of flavour and texture, just awesome.

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

How to make Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu or shrimp! A Chinese take-out menu classic that is easy to make at home – vegetarian adaptable and full of authentic flavor!

 How to make SINGAPORE NOODLES! 

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!

Vegetable Singapore Noodles

(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

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