Vegan Curried Singapore Noodles

Side view of Curried Singapore Noodles with fresh cilantro in a white bowl with sesame seeds

Vegan Curried Singapore Noodles

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!

Prep Time10

Cook Time5

Total Time15

Servings:

Calories: 162kcal

Author: Stephanie Wilson

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 teaspoon 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

Get Recipe Ingredients

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.

Nutrition