Curried Singapore Noodles
This post may contain affiliate links. Please read our disclosure policy.
These easy yet delicious Vegan Curried Singapore Noodles is a quick noodle dish packed with vegetables and spice. Made with rice noodles and your favorite curry powder these simple Singapore Noodles are ready in under 20 minutes, making them perfect for busy weeknights!
From Washington Post writer Bonnie Benwick comes a delectably flavored recipe for Meatless Curried Singapore Noodles.
I live in the Seattle area. On many corners of this city, you can find awesomely authentic Asian, Indian or even fusion restaurants to sate your appetite. And while I certainly have my favorites, sometimes I just want to cook those delightful flavors at home.
This is an adapted vegan recipe from cookbook author Susie Middleton’s new book, Simple Green Suppers.
Benwick says, “I didn’t miss the absence of egg or shrimp and loved the prominence of ginger and garlic.”
“The sauce and seasoning ingredients were already in my pantry. I did have to carve into a heavy head of green cabbage, but because that’s a vegetable with a shelf life of several weeks, I know I’ll use it up for a slaw, a quick skillet salad or grill. And I’ll be making these noodles again,” she says.
I love how quick and easy this Vegan Curried Singapore Noodles recipe is and how adaptable it is to whatever veggies I have on hand.
It is great for a last-minute dinner when you’re craving something full of flavor.
Vegan Curried Singapore Noodles Ingredients
Ingredient measurements are in the recipe card below. Here’s what you need:
- Low-sodium soy sauce or tamari
- Mirin: If you don’t have this ingredient on hand, you can easily substitute it with dry sherry, sweet marsala wine or rice vinegar.
- Brown sugar for the perfect balance of sweet and sour
- Vermicelli rice noodles: I’m using brown rice noodles here, which I love!
- Fresh ginger root, grated (you can also use ground ginger)
- Coleslaw mix (I’m using 3 Color Deli Slaw with both green and red cabbage and carrots). You can also use 1/2 head of green cabbage, thinly sliced.
- Vegetables: red bell pepper, red onion and snow peas
- Cooking oil
- Seasoning: Curry powder (I love Madras) and Asian chili garlic paste.
Frequently Asked Questions
Fine egg noodles would be a good substitution – they’re not traditional and it would mean that this recipe would no longer be suitable for vegans – but they will be just as delicious!
Of course! Any cooked protein from crispy tofu (to keep things plant based) to grilled chicken or shrimp would make great additions (and I do have a recipe for Singapore Noodles made with pork or chicken!) Traditional Singapore Noodles also contain scrambled eggs so feel free to add egg too for a veggie noodle bowl.
More Recipes You May Also Enjoy
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Vegan Curried Singapore Noodles
Equipment
Ingredients
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon mirin, or dry sherry, rice vinegar
- 1 tablespoon brown sugar packed
- 1 tablespoon water
- 4 ounces vermicelli rice noodles
- 1 1-inch fresh ginger root grated (or 1 tsp ground ginger)
- 1/2 pkg coleslaw mix or 1/2 green cabbage, sliced thinly
- 1/2 red bell pepper thinly sliced
- 1/2 medium red onion thinly sliced
- 4 ounces snow peas stringed and diagonally cut in half
- 2 tablespoons cooking oil
- 2 teaspoons Asian chili garlic paste
- 2 teaspoons curry powder
Instructions
- Cook noodles according to package instructions. Then drain and separate into 5 to 6 clumps.
- Meanwhile, whisk together the soy sauce, mirin, brown sugar, and water in a small bowl and set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Once the oil is shimmering, add the cabbage, pepper, onion, and snow peas. Season lightly with salt and stir-fry for 3 to 4 minutes, or until the vegetables are lightly browned and crisp-tender.
- Add the ginger, chili-garlic paste, and curry powder, stir-fry for 30 seconds or until fragrant and the vegetables are evenly coated.
- Reduce heat to medium-low and add the cooked rice noodles. Stir-fry until well incorporated. The noodles will pick up some of the curry color.
- Add the soy sauce mixture and stir-fry for a few seconds. Taste and season with salt and pepper as needed. Serve warm.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.