The Everyday Vegetarian
  • Breakfast
    • Breakfast Muffins, Crumbles & Cakes
    • Brunch
    • Energy Bars
    • Granola
    • Jams, Compotes & Marmalades
    • Oatmeal
    • Pancakes & Crepes
    • Parfaits & Pilafs
    • Rolls, Breads & Pastries
    • Savoury
    • Smoothies
  • Desserts
    • Banana Breads
    • Brownies & Blondies
    • Cakes
    • Cookies
    • Crumbles & Cobblers
    • Cupcakes
    • Ice Cream
    • Pies, Tarts & Tortes
    • Puddings & Sundaes
    • Scones
    • Squares & Bars
    • Truffles & Chocolate
  • GF
    • Flour-free Baking
    • GF Bread
    • GF Breakfasts
    • GF Desserts & Treats
    • GF Mains
    • GF Sides
  • Mains
    • Beans, Peas & Lentils
    • Big Salads
    • Burgers
    • Curries
    • Flavour Pairings
    • Pizzas & Pies
    • Quinoa & Other Grains
    • Rice & Noodles
    • Sauces, Marinades & Pastes
    • Soups, Chillis and Casseroles
    • Stir Fries
    • Tacos & Burritos
    • Tofu, Tempeh, Seitan & Faux Meats
  • Quick Meals
    • Dips
    • Quick Desserts
    • Quick Treats
    • Salads
    • Sandwiches, Wraps & Rolls
    • Side Dishes
  • Raw
    • Energy Balls & Bars
    • Raw Breakfasts
    • Raw Desserts
    • Raw Mains
    • Raw Side Dishes
    • Raw Snacks & Treats
  • The Basics
    • Beans
    • Bread
    • Sauces & Salsas
    • Stock

Vegan Singapore Noodles

By Heather • February 10, 2014 • Garlic, GF Mains, Ginger, Green beans, Noodles, Peas, Peppers, Rice & Noodles, Tofu, Tofu, Tempeh, Seitan & Faux Meats

30easy2

Vegan Singapore Noodles with Tofu

Singapore Noodles, despite the name, do not originate in Singapore.

I know; we’ve been lied to.

Everyone’s favourite vermicelli-and-veggies dish in fact originates from Cantonese cuisine, and it’s a popular street food in Hong Kong. This isn’t to take away an inch of credibility from this wonderful dish, however. As anyone who has been to Hong Kong knows, there’s a rich tapestry of cultures in that small, busy place and though a breakfast of congee or a lunch of fresh dim sum is fantastic, the street food is most certainly not to be sniffed at.

Compared to other noodle dishes, Singapore Noodles are fresh, flavourful in a very simplistic way, and so easy to prepare that it almost feels like you’re cheating. They should be yellow, which can feel a little odd, but leaving out this essential trait means that you’re not really eating Singapore Noodles at all.

This is a really easy dish to make if you’re feeding both vegan / veggie and non-veggie folks, or for instance if you’re cooking at a non-veggie friend’s house. When Singapore Noodles is served with meat or prawns, they are thrown in at the very end, so you can prepare the seafood / meat in a separate pan while the main dish cooks then throw them in at the end for the meat eaters. Easy as pie!

The key to this recipe is to chop and prepare everything before you start cooking. Once everything is prepared, this is a 10-minute cooking job, so within 30 minutes of pulling your veggies out of the fridge, you’ll be sitting down to a delicious dinner!

Vegan Tofu Singapore Noodles

You’ll need:
(Feeds 2)
enough rice noodles for 2 people (1 small bag works for me)
8 large blocks fried tofu, sliced in half diagonally (pre-bought, or you can fry your own beforehand)
2 teaspoons curry powder
pinch of turmeric
2 cloves garlic
1/2 teaspoon brown sugar
1 tablespoon grated fresh ginger
1 small red chilli, sliced
1 tablespoon rice wine
4 tablespoons soy sauce (be sure to use GF soy sauce if you are GF)
1/2 red pepper, sliced
6-8 water chestnuts, sliced diagonally
a good handful of green beans, sliced
a small handful of sugar snap peas, sliced diagonally
3 or 4 spring onions, sliced on the diagonal
fresh coriander
peanut, vegetable or sesame oil

Method:
Drop the rice noodles into boiling water for 60 seconds, then drain and let cool
While the noodles cool, mix together the curry powder, turmeric, garlic, sugar, ginger, rice wine, soy sauce chilli and tofu in a small bowl
Heat a little oil in a wok and add in the soy and tofu mixture. Cook for a minute until fragrant
Add in the red pepper, water chestnuts, green beans, sugar snap peas and most of the spring onion, then stir fry for a few minutes until the green beans are tender. Be careful not to overcook
Toss in the noodles and stir to mix well
Remove from the heat, add in the coriander and the remaining spring onions, and serve

Singapore Noodles mature really well overnight, so you can double this recipe and take some for lunch the next day. Perhaps add in some more fresh coriander and spring onions just to freshen up the dish, and then it will taste just perfect.

This is a great recipe for a dinner party, too, as it is just so easy to make!

What’s your favourite Asian dish? Let me know in the comments below!

Vegan Tofu Singapore Noodles

Tweet
1
Mushroom, Green Pea and Almond Curry
The World's Best Breakfast Smoothie: Blueberry, Peanut Butter and Oatmeal Smoothie

About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

You Might Also Like

  • Chargrilled Plum and Rocket Salad

    Chargrilled Plum and Rocket Salad with Orange-Mint-Basil Vinaigrette

  • Roasted Beetroot and Celeriac Soup

    Roasted Beetroot and Celeriac Soup with Dill

  • Warm Barley Salad with Harissa and Mint

    Warm Barley Salad with Harissa and Mint

  • Bulgur Wheat Upma: Vegan South Indian Breakfast

    Bulgur Wheat Upma: South Indian Breakfast

1 Comment

  • Reply (via Vegan Singapore Noodles | The Everyday Vegetarian) « We Live Social March 25, 2014 at 6:00 pm

    […] (via Vegan Singapore Noodles | The Everyday Vegetarian) […]

Leave a Reply Cancel Reply

Get new recipes in your inbox!

So what is all this anyway?

So what is all this anyway?

The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

You don't need expensive ingredients, horribly processed fake meats or lots of equipment to eat well without meat, fish or dairy. Grab a sharp knife and let's get started.

Heather

Subscribe & Follow

Popular Posts

$2 Meal: Black Bean and Brown Rice Burgers

$2 Meal Week day 5: Black Bean and Brown Rice Burgers

On March 23, 2012
01

Super Simple Vegan Crepes

On March 24, 2013
02

Vegan Millionaire’s Shortbread

On November 25, 2013
03

Legend

Just in case

Sample Weekly Menu

Monday: Carrot Cake Super Smoothie
Orzo with Harissa and Aubergine
Quinoa and Kale Salad with Tahini Sauce

Tuesday: Raspberry Peanut Butter Oatmeal
Broccoli & Chickpea Soup
Peanut-Sriracha Soba Stir Fry

Wednesday: Breakfast Spicy Beans & Rice
The Big Vegan Salad
African Sweet Potato Curry

Thursday: Coconut, Pistachio and Goji Berry Granola
Warm Potato and Samphire Salad with Vegan Aioli
Vegan Laksa

Friday: Cacao-Cardamom Energy Smoothie
Hana's Vegan Tofu Balls
Mushroom and Blueberry Risotto

Saturday: Sweet Potato, Harissa and Kale Hash with Tahini-Lemon-Ginger Drizzle
Herbed Sweet Potato Lunch Bowl
Vegan Pad Thai

Sunday: Super Simple Vegan Crepes
Vegan Faux-Tuna and Avocado Collard Greens Wraps
Chocolate Chilli Sin Carne

Facebook Twitter Pinterest Tumblr

Eat well – every day!

© 2014 The Everyday Veggie. All rights reserved.