Singapore Noodles Vegan-Style

Noodles, a versatile ingredient staple in my pantry, have become a culinary adventure since my move to Singapore. The hawker centers, bustling open food courts with many local dishes, have been my go-to for discovering new noodle dishes. The thrill of stumbling upon a vegan or vegetarian version of a delicious noodle dish being prepared on the spot is always a delight.

I love watching the cooks mix all the crispy veggies in a big wok at high fire. The smell of garlic is delicious!

This recipe is a favorite for its simplicity, vibrancy, and lightness, all thanks to rice vermicelli. It’s a breeze to make and a joy to savor.

Let’s dive into the origins of the Singapore noodles

Singapore noodles are famous worldwide; when I travel back to the Netherlands, it is one of the dishes I can find on Asian restaurant menus.

Singaporean food has many similarities with Malaysian food, and it is sometimes tricky to define which dish belongs to which country. After looking for the origins of Singapore noodles, I found out that they probably originated in Hong Kong. When I was in Hong Kong recently, I found many stalls with delicious street food and many dishes with noodles!

A family dish to share on any occasion

When I have friends coming for dinner or lunch or with my family, I love to make the Singapore noodles and put them on a big tray in the middle of my big table. Sharing food is fun; food brings people together. I would also put small bowls with freshly chopped chili, soy sauce, slices of lemon or lime, and sesame seeds, but this is, of course, optional.

Some essential things before starting cooking

1. Try not to overcook the rice noodles, as they will become mushy. The cooking time is generally very fast, so pay attention and follow the package instructions.
2. Watch out for the garlic. If the oil is too hot and you pour in the garlic slices, they can burn quickly.
3. When using tofu, use firm tofu and drain all the water before cutting it into small chunks.
4. Cut the carrot into thin slices. They will not cook thoroughly in the wok if they are too thick. This is a fast-cooking dish, and finding hard pieces of carrots in your dish is not nice.
5. Use any light oil, such as sunflower oil. Do not use olive oil; it is too strong, and the flavor will ruin the dish and cover the Asian flavors, especially the curry.
6. Try to use tender sugar snap peas. If they are too old and not fresh, they can be hard, fibrous, and difficult to chew.
7. The spiciness level can be adjusted by adding or reducing the chili used in the recipe.
8. I love serving the noodles on a big plate or tray, but you can also serve them in individual bowls.
9. The traditional way to cook noodles is to use a wok and a super strong flame. Of course, not everybody has a wok at home. This is not a problem; you can use a large nonstick frying pan or saute pan big enough to stir all the ingredients. If the pan is too small, the ingredients will not cook equally. Use the largest burner with high heat.

About the ingredients:

NOODLES

There are many different types of noodles to choose from. I always keep a package of rice vermicelli in my cupboard, especially because I have many friends who are gluten intolerant, and rice noodles are an excellent gluten-free option. You can find them in most Asian supermarkets, but lately, I’ve also seen them in big supermarkets in the Asian section.

SPRING ONIONS

I often use spring onion as a garnish because I love to add color to my dishes. The white part can be thinly sliced and fried in oil, similar to shallots or garlic, which I always do for fried rice or stir-fries.

CHILLIES

I prefer to use fresh chilies in most recipes, and I always remove the seeds and veins before using them. However, if you like your dishes on the spicy side, leave them in the seeds. I also prefer to use gloves to remove the seeds and veins from the chili because if you do it without gloves and then touch your face or eye, it will burn a lot.

TOFU

There are several types of tofu with varying textures, but I suggest using firm tofu for my recipes. Also called bean curd, tofu is made by soaking and crushing soybeans, then boiling them with salt and acid to separate the curd from the whey. Lightly frying diced firm tofu in oil helps crisp the exterior and prevents it from breaking apart. Since tofu has a mild flavor, you can season it with salt before adding it to dishes. Be sure to drain all the water from the firm tofu before use.

LIGHT SOY SAUCE

Fortunately, supermarkets have an excellent choice of soy sauce, while the most popular is dark soy sauce. For this dish, I prefer to use light soy sauce because this way, I will add flavor and saltiness without coloring the rice noodles and making the whole dish darker. I love to see the color of the different ingredients pop up!

CURRY POWDER  

Curry powder is a blend of ground spices that typically includes chili, turmeric, coriander, cumin, and fennel. Depending on the dish—whether it’s meat, seafood, or vegetables—additional spices like cinnamon, star anise, fenugreek, mustard, nutmeg, and cloves may be added.  

To create a basic curry powder at home, mix 1½ tablespoons of ground coriander with one teaspoon each of ground turmeric, chili, cumin, and fennel. If you prefer convenience, store-bought curry powders like Madras curry powder also works well for this recipe.

RECIPE OF SINGAPORE NOODLES

INGREDIENTS – SERVES 4

200g vermicelli rice noodles

1 tbsp vegetable oil

1 medium onion, halved and thinly sliced

3 garlic cloves, thinly sliced

1 carrot, finely sliced

125g sugar snap peas, both ends trimmed

500 grams of firm drained tofu cut into chunks

1 spring onion, cut into thin strips

1 red chili, deseeded and thinly sliced

2 tbsp shop-bought crispy fried shallots (optional)

FOR THE SEASONING

11⁄2 tbsp Madras curry powder

1 tsp ground turmeric

1 tsp fine sea salt

2 tsp white sugar

3 tbsp light soy sauce

PREPARATION

1. Prepare the noodles according to the packet instructions; drain and set aside.
2. Mix the seasoning ingredients with two tablespoons of water in a small bowl and stir well.
3. Heat the oil in a wok or large frying pan over medium-high heat.
4. Stir in the onion and garlic and cook for 1 minute.
5. Add the carrot and sugar snap peas, and continue to cook for 2 minutes.
6. Add the tofu and seasoning mixture and cook for 5 minutes.
7. Add the noodles and cook for 2 minutes.
8. Next, add the bean sprouts and cook for 1 minute.
9. Turn off the heat, place the noodle mixture on a large plate or tray, and garnish with the spring onion, chili, and crispy fried shallots if using.

To learn more about other Asian recipes, check out my vegan recipe for Rojak salad, a spicy and fresh dish!