Vegan Singapore Noodles

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Plate of our Singapore Noodles recipe for a simple gluten-free vegan dinner

It’s rare that I receive a request for a recipe I’ve never heard of. But that’s exactly what happened recently when a reader wrote in requesting I remake her and her husband’s favorite takeout dish: Singapore noodles.

What? The description sounded amazing! How had I never known about this unique dish?

Sautéing vegetables in a cast-iron skillet for our Vegan Singapore Noodles recipe

After trying it for myself, I’m an instant convert. Drop what you’re doing, and get on board. Let’s venture into uncharted (delicious food) territory together!

Singapore noodles isn’t necessarily a dish that originated in Singapore (it’s believed to have originated in Hong Kong). I liken it to one of the many Chinese restaurant menu items I order that likely aren’t traditional Chinese dishes at all.

No matter the origin or history of this dish, what you need to know is this:

It’s like a cross between curry and pad Thai.
It’s got noodles.
It’s got vegetables.
Its flavor comes from a tangy-sweet sauce + curry powder.
It’s insanely delicious.

Cast-iron skillet with spices and vegetables for making Vegan Singapore Noodles

Ya dig?

Based on my research, there are some not-so-common ingredients in Singapore noodles like Shaoxing wine and fish sauce that I didn’t want to a) hunt down, and b) attempt to veganize.

So I crossed my fingers, tried making it without them, and (much to my surprise) discovered you don’t really need them at all.

With that being said, this is my inspired version. Since I don’t have an authentic version to compare it to, this might not match your favorite restaurant’s version. But, what I can promise is that this recipe is surprisingly easy, intense in flavor, and 100% delicious.

Cast-iron skillet filled with our healthy gluten-free vegan Singapore Noodles for dinner

Speaking of easy to make, this recipe requires just 10 ingredients (11 if adding tofu!) and about 30 minutes to prepare. Another perk? You likely have the ingredients in your kitchen right now:

Rice noodles (thin or vermicelli)
Onion
Red pepper
Snow peas
Curry powder
Soy sauce (or tamari)
Lime juice
Garlic
Coconut sugar
Sesame Oil
(Tofu – optional)

Cooking crispy tofu to add to our Vegan Singapore Noodles recipe

While most of the recipes I found included pork or shrimp, I kept mine vegan by simply leaving these out. But I must say, the addition of my crispy, baked tofu adds extra protein and texture and takes this recipe to a whole new level of awesome.

I think you guys are going to love this dish! It’s:

Flavorful
Satisfying
Comforting
Curry-infused
Slightly spiced
Perfectly sweet
& Quick

Keep this recipe on hand for easy, fast weeknight meals. I also think it’d be great for entertaining a crowd, especially if you have vegan and gluten-free friends.

If you do try this dish, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Dinner plates piled high with delicious Vegan Singapore Noodles for a flavorful simple meal

Vegan Singapore Noodles

Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!
Author Minimalist Baker
Print
Tongs in a skillet of Vegan Singapore Noodles made with snow peas
4.73 from 106 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Course Entree
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

SAUCE

  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 2 Tbsp tamari (or soy sauce if not GF)
  • 1-2 Tbsp coconut sugar (to taste)
  • 1 large lime, juiced (1 large lime yields ~3 Tbsp or 45 ml)

NOODLES

  • 6 ounces thin rice noodles (I used these brown rice ones, but vermicelli is great, too)
  • 2 Tbsp toasted sesame oil (divided)
  • 1/4 white or yellow onion (thinly sliced)
  • 3/4 medium red bell pepper (thinly sliced)
  • 12 whole snow peas
  • 1 Tbsp tamari (or soy sauce if not GF)
  • 4 tsp curry powder (divided)

FOR SERVING* optional

Instructions

  • See notes if adding tofu!
  • Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
  • In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
  • Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
  • Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
  • To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder (amount as original recipe is written // adjust if altering batch size). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
  • Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
  • Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
  • Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

Notes

*To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.
*Recipe requested by a reader, and adapted from Serious Eats!
*Nutrition information is a rough estimate calculated without tofu.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 342 Carbohydrates: 48.9 g Protein: 6.5 g Fat: 14.7 g Saturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1300 mg Fiber: 7 g Sugar: 16.4 g

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My Rating:




  1. Melinda says

    Great recipe! I used commercial Singapore noodle sauce on the vegetables, then stir-fried the tofu and noodles in this sauce. I also added a lot of garlic. It was delicious, and I hope to make it again. It was easy enough and quick too. Thanks for the recipe.

  2. natalie says

    YUM YUM PIGS BUM!!!!! except im vegan lol. this was just delicous and i definitly recommend for your fam, except your little bro who doesnt eat anything but sausages, lollies, bread and a few vegetables. i love it so much! keep up the good work creating yummy recipes minimalistic baker !!!!! im a vegan btw 🥗🤮

  3. David says

    Made it exactly as directed. Sauce smelt amazing but tasted like raw curry powder in the end. I would triple the sauce as it was quite dry and be light with the curry powder.

  4. Jessica says

    How is this for two people?! I’m so confused lol. 6 ounces of rice noodles was my whole package and I used even less than that, and it was still enough for more than 4 people. Anyway, this was great; I made some substitutions: No sugar (unnecessary), no onion because I didn’t have any, added 1 tbsp mirin, added some vegan fish sauce, halved the curry powder, added some hot pepper. Super good with seasoned baked tofu :)

  5. Raquelita says

    This dish is amazing. I used too many noodles (my own fault) so in future I’ll double the delicious sauce to suit my noodley needs. Tastes exactly like my takeaway but so nice without the MSG and greasy taste 😬

  6. Becca says

    Saw this recipe last night & made it for breakfast this morning haha! I didn’t have any rice noodles so I used fettucine, & I didn’t have any snow peas so I just left those out. Coconut sugar I replaced with granulated white sugar. Even despite all those modifications, it turned out great! Amazingly easy & super flavorful. This will definitely be one of my go-tos from now on!

  7. Lorena says

    I love the minimal ingredients needed for this recipe. I actually used regular spaghetti pasta and the recipe turned out great. The instructions were a little confusing but I love how tasty the pasta turned out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Lorena! We’ll take a look at the instructions to see if we can provide clarity! Would you mind sharing more about which part(s) you found confusing?

      • Lorena says

        The part where it says “add tamari or soy sauce”. Is this the source I mixed or plain simply tamari/soy sauce?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for clarifying! The tamari that gets added in that step is just tamari and is listed under the noodles section instead of the sauce section. It may be helpful to know that the ingredients are listed in order based on when they go into the dish. Hope that’s more clear!

  8. Patti says

    This was yet another delicious recipe! I made it as written (with tofu) & it turned out great! You do a wonderful job of breaking down the directions & we love your generous use of spices -thanks for inspiring me to try new dishes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Patti! Thanks so much for your kind words and lovely review! xo

  9. Mallory says

    I imagine this would have been a 10/10 if not for too much curry powder, I find it to be overpowering all of the other flavors. Otherwise this was really easy!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Mallory! We wonder if different brands of curry powder might make a difference? We used our DIY version.

  10. Lynne Wooddell says

    This was a winner! My family loved it. I used tofu and added extra vegetables. I only had spicy sesame oil and so I used 1 TBS of that and the rest was virgin olive oil. The hot sesame oil gave it a very nice ‘zing’ but was on the spicy side. This is an easy dish that makes for an impressive InstaGram post! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Marianne. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Cindy Harb says

    Hello! I have a coconut allergy. Is there another type of sugar I could use as a replacement that would work? This looks so good!

  12. maha says

    the recipe is tough to follow, especially with the tofu section put at the end. and mine came out way too acidic. i measured my juice exactly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maha, sorry to hear that was your experience and thanks for the feedback! We’ll take another look at the recipe and see if modifications need to be made.

  13. Vee says

    I’ve made many Minimalist Baker meals and they’ve all turned out nice except for this one. The sauce had such a strong lime flavour ( I added less than recommended) and I couldn’t stomach it; I even tried to balance it out with coconut sugar to no avail. I won’t be cooking this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Vee! Did you measure out the amount of lime juice or use 1 lime? We wonder if it was an extra juicy lime.

  14. PSteggie says

    Another yummy Minimalist Baker recipe. We made it with tofu and frozen peas (because I did not have snow peas). I will definitely make this again with snow peas. I love spice so I topped it with Sriracha. Spicy and sweet!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  15. Chelsea says

    This was amazing. I wasn’t sure how it would turn out bc I had lemons, not limes, sunflower oil not sesame, and maple sugar not coconut sugar. I used broccoli and spinach instead of snow peas and also used one small onion and a shallot instead of just onion. So I really didn’t know how it would come out. But it was still delicious. I’ll add this to the list of minimalist baker favorites. (Oh and I had tofu so I doubled the sauce).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well even with the substitutions! Thanks so much for sharing, Chelsea!

  16. Ananya says

    I loved these noodles! I did find that my tofu was a little bland and dry, so next time I would probably want to marinate them before baking. I added red cabbage and carrots, which was delicious! The curry powder adds such a unique flavor, which I really liked

  17. Kiki says

    This was easy and nice!
    I used green capsicum instead of red and added carrot, zucchini and shiitake mushrooms to bulk it up as I skipped the tofu. Will make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Kiki. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. B says

    Made this last night and it was so tasty! I haven’t had Singapore noodles before but loved the combination of curry powder and soy sauce. I mixed in some peanut butter to the sauce and added some Cabbage and Thai green chillies while sautéing and microgreens and sesame seeds to finish.

  19. rachael lynch says

    Super delicious and FAST to make…like less than 30 minutes! This will certainly be a mainstay in my weeknight cooking repertoire. I just diced the tofu and tossed it in some curry powder and sautéed it on the stovetop in some sesame oil while the veggies cooked. I used julienned carrots, celery, cabbage and ‘frenched’ green beans (only veg on hand tonight) instead of the peppers and snowpeas. Then topped it all with chopped roasted cashews and sliced scallions. Very versatile little dish!

  20. Al says

    I made this last night. Delicious. I didn’t seperate any of the sauce or anything I just doubled the recipe because I was adding more veg and twice the noodles (family of 6) and I added a splash of vegan fish sauce. Tasted great and was lovely at lunch today too. I also put sesame seeds over it for some bonus calcium and they look pretty ☺️

  21. Alice says

    Thanks for the recipe. It’s a favourite of my husbands too. I’m making it tonight. I have vegan fish sauce in the pantry, so I’ll add a splash too. ? thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alice. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Jackie Q says

    I became vegan over two months ago, challenging myself to 30 days without meat, fish, or dairy.
    It was the best decision I have ever made, partly to do with amazing recipes and websites like this one.
    The first time I made this it blew my mind, so simple, soooo unctuous, and super healthy!
    I travel the world each weeknight from my own kitchen, making delicious, fresh meals for myself and family.
    Thank you so so much for everything you do, you truly do make a big difference.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure it would turn out. It may work if you use coconut aminos instead of tamari since it has a natural sweetness. Let us know if you do some experimenting!

  23. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Whoop! Thanks so much for the lovely review, Chelsea. We are so glad you both enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Chelsea S. says

    Wow! I had never had Singapore noodles before trying this recipe and I had no idea what I was missing! So flavorful and super easy to make! My husband requests this weekly! Thank you for introducing us!

  25. Chelsea says

    What a delicious recipe! I followed the recipe closely except used egg noodles instead of rice noodles. The snow peas and tofu were the heroes of the dish! Sriracha went well too. This will become a regular mid week meal.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Chelsea. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Jenny says

    I made this recipe last night for dinner and love it! Alterations/substitutions: I used lo mein style noodles instead of rice noodles, added a bit of ginger garlic paste in addition to the regular garlic, and used light brown sugar instead of coconut sugar. These noodles are super yummy (especially with lots of sambal and spring onions on top), and I definitely see them a household favorite. Thanks!

  27. VL Freeman / Owner of The Tomato Bag - thetomatobag.com says

    We made this and it was delicious. We used Ramen noodles, which turned out perfect. We love ginger, so next time we will be adding just a touch of fresh ginger to the sauce. Regarding the curry powder, the curry is going to end up mixed in with the sauce anyway, so why not just add it to the sauce instead of dividing it up? Lastly, don’t skip the tofu step. We made it just as recommended and it was my favorite part, amazing! This dish is addictive. We both felt it was “ok” after the first bite, but a couple of bites in and we couldn’t get enough. I LOVE being Vegan!!

  28. Susan says

    we just had this for dinner and even my omnivore hubby liked it. I used to detest tofu, but now I enjoy it thanks to recipes like this one. We used bean sprouts along with green onions, the bell pepper and of course the snow peas. I had to use fettuccine, because we had leftover, but I’ll use the rice noodles next time. Excellent way to use up whats in the veggie bin.

  29. Laurnie says

    This was such a great recipe! I had vermicelli noodles I wanted to use up, so I swapped out veggies I had and it was delicious. Only modification was using half the amount of curry powder (I have a *very* spice Sri Lankan variety, so I adjust accordingly). Quick, delicious and super easy to make with what you have on hand!

  30. Lindsey says

    I love this recipe sooooo much! There is nothing more comforting than a sweet yet savory with a bit of acidity and spice noodle dish. I will be making this recipe on repeat.

  31. Donna B says

    I made this last night, and followed the recipe very closely. We loved Singapore noodles that were served at a restaurant that has now closed, and I’ve tried a few times to recreate it. This is definitely close! I’d use a bit less lime juice next time. I used Penzey’s curry powder and it great! thanks for the recipe!

  32. Miss Jay says

    This recipe is foolproof and 100% adjustable to what you have on hand. I cooked my tofu in the sandwich press without any flavouring and then added it to the finished meal. Thanks Dana for always knocking it out of the park!

  33. Beth says

    It took me a few tries to make this taste great, mainly because I kept overcooking the rice noodles. However, this last time was great, especially with Sriracha. I made broccoli on the side, which I of course threw into the same bowl. Very tasty!

  34. Michelle says

    Delicious! I left a little of the curry powder out (about 1 tsp) since my young kids (3 and 5) don’t eat things that are too spicy and I wasn’t sure what the end result would be. Also topped it with some cashews for extra protein. They both loved it. My husband added Sriracha. Everyone wins!

  35. Sarah J says

    Yumzies!! I have made this and it’s somethjng we eat quiet often. I use edamame instead of tofu and actually added carrots. VERY GOOD!! Whole family loves it. I’m actually making it tonigh, too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Sarah. We are so glad the whole family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  36. Jessica says

    Would love to know if you recommend a certain brand of tofu? I’m new to trying it and know nothing about which is a good one! Thanks so much!!

  37. Melanie says

    This was absolutely delicious and a great alternative to my staple pad thai. I changed the sauce ingredients slightly (my version is non-vegan): 5 tbsp low sodium tamari, 4 cloves garlic, 1 inch ginger, 3 tbsp maple syrup (I used Trader Joe’s ghost pepper maple syrup), 3 tbsp rice vinegar, 1 tbsp fish sauce. I used very thin rice noodles (the Thai kitchen brand). Right after I stirred the noodles, sauce, curry powder and sesame oil together for about a minute or so, I added a scrambled egg to the side of the pan, let it cook for about 1 minute and then stirred it into the noodle/sauce mixture to make the noodles sticky like pad Thai. I will definitely be making this again soon!

  38. Maisha Vocu says

    According to a manufacturer, potential hazards include violent reaction with water and the production of explosive hydrogen vapors upon contact with most metals; chronic (delayed) and acute (immediate) health hazards if inhaled, ingested, or contacted, including severe eye, flesh and skin burns or even permanent visual loss, inflammation of respiratory membranes, and corrosive burns to all human tissue. It may even be fatal if swallowed.[4] Due to the vigorous reaction between the acid and water, such acidic drain openers should be added slowly into the pipe to be cleaned.

  39. Will says

    2 things –

    1 vegan fish sauce is amazing!!! Dried shiitake mushrooms and maybe some kombu and you’ve got that mega umami hit without the anchovies!!

    2 when you say red peppers, do you mean a capsicum (what we call big red things that are kind of like chilli but not spicy at all in Australia) or a chilli (small and spicy) or do you mean red peppercorns?

    • Kim says

      Will, we used to live in Melbourne, so I definitely know the answer to your question, although I’m a bit late. Just saw this recipe and will try it tonight.
      In the States, a red or green pepper or bell pepper is a capsicum. We have many colors, and they are not spicy. Usually recipes calling for a chili pepper would be spicy and more specific, like jalapeno or serrano pepper. Hope you tried the recipe and it was good.

  40. Matthew says

    This is amazing! Added a little extra lime juice for tartness and sriracha to give it that extra kick. Will definitely make it again. Thank you for the recipe!

  41. olivia says

    I love this recipe so much, I can’t even remember how many times I’ve made it. I have loved singapore noodles since I was a kid and this recipe completely satisfies my craving. Thank you!!!

  42. Francesca says

    This tasted AMAZING! I didn’t have any sesame seed oil or snow peas so I replaced each with regular canola oil and a small aubergine, and it tasted divine! Absolutely my new go to stir fry!

  43. Nicole says

    I made this minus the noodles – with bok chop, mushrooms, leeks, tofu and edamame. It was really fantastic. Best stir fry I’ve made in years. 5 stars.

  44. Sage Krewson says

    Loved this recipe! Tastes like comfort food to me. I live in Shanghai, China and these noodles taste better than any Singapore Noodles that I’ve found here! I skipped pressing the tofu before baking because I was short on time and it still tasted great and was nice and crisp on the outside. I love this baking method for the tofu!

  45. veronica says

    Fantastic! My husband just returned from a trip to Singapore and I decided to make this for the family as our first meal when he returned. Everyone loved it!

  46. Lisa K says

    I just finished cleaning my plate, this recipe was so good!! We used brown rice ramen noodles and coconut aminos instead of soy sauce because that’s whatnI had on hand. No idea how other people said it was tasteless because YUM!!! The tart or the lime with the curry… so good! So happy I found this in my weekly Minimalist Baker recipe search! ?

  47. Kahlan says

    This recipe was delicious! Although I admit that I did not have enough curry powder so it was not exactly accurate. But I have been an avid lover of singapore mei fun, long before I became vegetarian, and even accounting for that I feel that this recipe is pretty on point :)

  48. Claudia says

    Wow very flavourful. Made this with rice instead of rice noodles so it would reheat better and used brown sugar instead of coconut sugar. Delicious

  49. Keren says

    I made this tonight and it was super yummy. I didn’t have peas, so I added in a ton of spinach. I also only plan fried the tofu as I was a bit tight for time. Overall, the sauce and the final product were really delicious. Easy to make and very versatile. Will definitely be making this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your recipe changes, Keren! We’re glad you enjoyed it :D

  50. Soha Patel says

    I love this recipe. I have visited your food recipes several times now. I will be posting a picture of these noodles on my Instagram soon! Thank you Minimalist Baker for sharing a wonderful recipe. I have modified the recipe by replacing Tofu with cottage cheese (paneer). In addition, I also sprinkled Sesame Seeds when I served the noodles.

  51. Trina says

    I am from Singapore and this is one of those strange but funny dishes that we don’t have in Singapore. It is closer to the generic fried noodles one would find in a Cantonese restaurant or Chinese restaurant catering to tourists. The inclusion of curry powder is odd and perhaps more in keeping with Southeast Asian Indian-Muslim noodles. Ultimately, all Southeast Asian love their noodles and we are totally spoilt for choice because of the multi-ethnic heritage in this part of the world. I just made this and it was very tasty!

  52. Shelby says

    Made this tonight for dinner with tofu. Turned out great. I like lots of sauce, so next time I think I’ll make a little extra.

  53. Teresa says

    I made this last weekend and I really enjoyed it! My husband wasn’t a fan, but that’s because he doesn’t like curry powder. It was nice to have all the leftovers to myself. I forgot to add the sesame oil (I planned to add some just at the end for maximum flavor) and it was still quite tasty.

    I love this tofu preparation, it gets so much flavor and texture on the tofu. I’ll have to try it with different sauces to see how that goes.. maybe a Thai style curry sauce next time with some coconut milk.

  54. Linette says

    I found this recipe while searching for the coconut ramen, which I make on a regular basis. I’m Singaporean but I have never heard of Singapore noodles before. It looks good though and I’ll definitely try it out.

  55. Sophie says

    Just made this and it was super delicious, especially with the tofu! I didn’t have any peas so I added some very thinly sliced carrot which worked great. Thanks for the amazing recipe :)

  56. Jenine says

    Sooo delicious- love the tang and versatility! I’ve made this several times this past year and it’s been great for using up leftover veggies.

  57. Jana says

    Ohh it was delicious :) just cooked the tofu free version, and I replaced the veggies for Chinese cabbage, green bell pepper, and carrots (thinly ribboned); replaced soy sauce for liquid aminos, and the oil I used was coconut. The noodles were organic millet&brown rice. Anyways, the taste was real Asian, and I loved the idea of combining curry powder with Asian sauce. My husband also loved it, although he said there could be less lime juice (or more sugar) in the sauce.

    Thanks a lot for the recipe!

    Jana

  58. Candice Venter says

    I just made and ate this delicious meal….I added pineapple which was incredible with the curry.

    I am very interested in the other recipes and look forward to trying them out this coming week.

    Thank you

  59. Sharon says

    This is one of our favorite dishes at a local restaurant. My boyfriend and I made it last night. Oh my gosh, so good!! We were both extremely pleased with how it turned out and just as good as our local restaurant. Thank you!

  60. Abbey Taylor says

    I make this so often in the weekends for lunch, and its so easy and delicious! I don’t have snow peas or coconut sugar, but I just substitute with other veggies and brown sugar. I’m not vegetarian, but I would recommend this to vegans or anyone who wants to try something different for a meal.

  61. Jessica Gilbert says

    Just made and it was really easy and yum. But super spicy! Did I do something wrong.
    Will make again with not so much curry powder. Thanks for a great recipe

  62. Shell Bell says

    I make these ALL THE TIME! Probably about 30 times since I first read found them. I’ll sub in different veggies, add chili and don’t double the sauce for tofu, just saute it in a little bit of oil and glaze with tamari or soy.
    Thanks for such a great recipe!

  63. Russell says

    So tasty. Feedback from a meat eating friend: They were Vegan and they tasted so good, might be the only Vegan thing I ever eat, well done!

  64. Sarah Kasch says

    I must have done something wrong… mine wasn’t insanely delicious. It was kind of tasteless. Not sure where I missed the mark, and bummed because I was hoping these would be something like mee goreng.

    • Shannon says

      I’m with you, Sarah Kasch. I’m a super fan of the vegan Singapore Noodles I get from my local Chinese restaurant and this really missed the mark. It was super bland. I’m not giving up…I plan to research other recipes.

  65. Micah says

    This recipe was wonderful, and we plan to add it to our regular rotation. We added some extra veggies, as we often do for recipes, and we marinated and baked the tofu.

    With leftovers, I made some broth with veggie stock, tamari, rice vinegar sesame seeds, and shatta (middle eastern hot sauce) to turn the leftovers into a soup. It’s awesome! So awesome that I felt the need to write this comment (I don’t comment much on things like this).

  66. lynn aliya says

    SOOOOO DELICIOUS!!!!!!!!!!!! THANK YOU!!! THANK YOU!!!
    I used organic cane sugar, doubled the recipe at the last second and added broccoli. BEST MEAL!

  67. Chip says

    I made this the other night and I enjoyed it. My picky wife wasn’t thrilled with it because she said it was not flavorful enough, but ate several servings. I didnt have any lemon or lime and it was fine without it. Also, I used garlic powder because I (sadly) did not have any fresh garlic. Minimalist Baker for yet another win!

  68. Ellen says

    I have a feeling I already know the answer to this question… but will this dish work without the curry?

  69. Ashley says

    I stumbled across this site yesterday and this recipe sounded interesting. I ended up making this recipe last night and it was very flavorful and filling. Im not a fan of tofu so I skipped that ingredient. I also really enjoyed the extra kick from the garlic chili sauce! Thank you for sharing your recipes. I look forward to trying more of them.

  70. Megan says

    Fantastic recipe. I made this for dinner and me and my boyfriend were super surprised at how good this is considering the relative simplicity. I swapped out the peas for brocolli due to personal preference and it was great. I also opted to use the tofu and it was A+.

    I’ll definitely be adding this recipe into my rotation.

  71. Sonja says

    Absolutely delicious! I followed the recipe exact, though my tofu is a bit tough on the outside and a little rubbery on the inside and not crispy at all? I took it out just as it was was becoming slightly golden and I followed the recipe to exact (I havnt cooked tofu before!) not sure if I did something wrong or if I can cook it a bit differently next time?

  72. Kim says

    So delicious! I used liquid aminos instead of soy sauce and also added baby bok choy and green onions when adding in the snow peas. Also, I used regular sesame oil and it turned out great. I topped it with sesame seeds and red chili flakes. Thank you for another great dish, I have yet to be disappointed by your recipes.

  73. Amber says

    Sooo good. I’m making these for the 2nd time this week! My go-to Thai place closed, I’m so glad to have found such a delicious substitute!

  74. Sarah Wilkie says

    Delicious!

    I made this with tofu cooked in my Actifry for 10 minutes with a bit of sesame oil, and tomatoes instead of the red pepper. I topped it with a small amount of chili paste (sambal oelek).

    I thought the sauce was going to make it too limey, as it sure smelled strongly of limes (and I love limes!), but the curry seemed to balance it all out!

    I’ll definitely make this again!

  75. Tamby Bks says

    Omg! So simple and quick to fix. I ended up using different vegetables but it worked out. I didn’t use tofu though. Making this again for lunch tomorrow!

  76. Samantha P. says

    Omg I just made this dish and it’s AMAZING! I’m not vegan but I wanted to make a dish without meat and this was a big hit. The sauce made the dish sooo flavorful. I can’t wait to make this again. Thank you!

  77. Laura says

    This was so easy and so delicious! I love the way the lime and curry flavours complement each other. Will definitely make again!

  78. Sandy says

    Just made this in 20 minutes. Delicious! I omitted the oil and tofu for health reasons as I am following the McDougall plan, and used a bit of water to sautée instead. Definitely going to save this recipe!

  79. Veronica Navarro says

    I decided to make this recipe today. I used brown rice Vietnamese noodles and replaced the peas with mushrooms. Couldnt find the peas in this recipe. But it still came out amazing. So much flavor that I’m surprised i made it. Lol.

    • Veronica Navarro says

      I forgot to thank you! Thank you so much! I’m planning on trying a new recipe a week. I really want to get better at my cooking skills. Haha. Thanks again!

  80. Kate says

    It’s interesting. I am from Singapore and I have never heard of Singapore noodles until I am overseas. This doesn’t seem like any of the noodles I have tasted in Singapore but it does seem really tasty! I am very interested to try this out!

  81. Natasha says

    I never leave reviews for anything but feel I must for this: Thank you so much for this recipe, my family loves it. It is the ONLY dish that my very picky 3 yr old asks me to make for her and the only thing I can make for my husband and I to eat for dinner that I can be sure she and my 10 month old baby (!) will always eat too. The kids like it better than pizza, mac ‘n cheese…anything. And it’s so quick and simple!

  82. katie robinson says

    this was delicious!! thank you for posting this amazing dish. I replicated it, except instead of baking the tofu I was running low on time and stir fried it. I’ve never had Singapore food, and the soy and curry totally balanced each other out and the flavor was really unique to me. the garlic and lime in the sauce added so much. I can’t wait to make this again :)

  83. Ina says

    Thank you! Other than my vegetarian lasagna, this is the first time I actually make a proper meal. I think I went a bit overboard with the soy sauce, it’s a good thing I like salt. Totally forgot about the tofu so I threw it in the pan for a bit before adding noodles. Turned out almost like fried noodles with eggs, so I’m not complaining. Adding the sesame oil when stirring the paprika, onions and leek smelled so amazing I almost didn’t want to finish it. Definitely gonna try this some other time.

    I haven’t had singapore noodles before so I have nothing to compare it to, but I’d say it was pretty nice for a 19-year old with 0% cooking skills. :)

  84. Gen says

    I made this last night and followed the recipe exactly (minus the tofu because I didn’t have any). It was delicious and exactly like the Singapore noodles I have had from my local takeout place. The only thing that I will change next time is that I will add a ton more veggies. I know the point of Singapore noodles is the noodles but we just like veggies :)

    Great recipe!!!

  85. Hannah says

    I made this recipe 3 different times this week ? It was that good! I did a tofu version, all veggie, and this last round I made a sesame chicken – all amazing. I am a perosnal chef for quite a few people so I’m always looking for one pot meals that are quick and delicious!
    I doubled the sauce to make it extra saucey and added it right away to let it carmelize. I also added beets, the stem, and the leaves as well as Swiss chard for extra veg and a pop of color. I also added some sesame roasted cashews since I’m always craving that salty nut crunch with Asian cuisine. Why is that? Anyway, I give this a double thumbs up! ???? Thanks minimalistbaker! O… Don’t forget the sriracha at the end.

  86. Sarah says

    I made this tonight and it was incredible! The amount of flavor you get from this recipe is insane. This is definitely a new go-to recipe (and so SO much better than takeout). I included tofu and used brown sugar since I didn’t have coconut sugar on hand. My girlfriend couldn’t stop raving about how delicious and filling this was (and she’s a meat lover). 5 star recipe for sure!

  87. FDR says

    4 tsp of curry powder can’t be right. I used 2.5 tsp with almost twice the veggies/noodles and the curry flavor was way too over the top.

  88. Rach says

    Made this tonight, it was incredibly tasty! We didn’t bake the tofu, just fried it and they turned out like little bursts of intense flavour, amazing! MMM soy sauce, lime and garlic, can’t go wrong!

  89. deja says

    I upted some of the sauce ingredients. I looove it. Eating it right out of the pot. Thanks for a vegan option to my favortie take out order!

  90. Marie says

    I’m from Singapore and it frustrates me SO much when I see people throwing about “Singapore noodles”, so I really appreciated that you made a little nod to the fact that it’s one of those dishes that you see on chinese food menus that are completely not Chinese at all!

  91. Belinda says

    Oh my goodness this is hands down the most delicious meal I have made, ever!!! I did use tofu, doubled the sauce and noodle ingredients as I was feeding a family of 5, put in a splash of vegan fish sauce and also a splash of rice wine vinegar. Kids thought it was a bit spicy (maybe will use a more mild curry powder next time) but hubby thought it was delish too. I want to put this into my regular meals yummmmm

    • Belinda says

      oh and I used green beans instead of snow peas, red capsicum, and finely sliced cabbage. Forgot the sliced green onion, and was going to top with bean sprouts but forgot also, oh and forgot the siricha sauce also, still brilliant!

  92. Katelyn says

    Thank you for the Tofu tip. I can finally stop eating playdoh! Great recipe. I used lemon instead, and turned out great.

  93. Katrina says

    Just made this and loved it! I used your tofu recipe from your “General Tso’s tofu” post and it paired wonderfully with this :)

  94. Baltina Valente says

    Dana, Thanks again for another now go-to recipe. My husband and I have made this at least twice a month now since you first posted it. Such an easy to put together dish with incredible flavor and it is so filling but light. You’re awesome!

  95. Suzanne says

    I would definitely replace the shaoxing wine with mirin. I do a lot of Japanese cooking so I always have it on hand. Thanks for the recipe!

  96. Nina says

    This was delish! We just put all of the spices (did cut back on the curry powder because ours is hot!) and tamari into the soy sauce and poured all over the veg and noodles in the pan. Just wanted to simplify and make it fast. Have no idea if works for others. Thanks for another great recipe!

  97. Baltina says

    So so good, my husband and I have made this twice now and it is amazing. We subbed red cabbage for peas and it was such a nice change up. Thank you we love all your recipes.

  98. Tina says

    This recipe is truly AMAZING. It’s a huge hit in my house. I found it best with wide rice noodles (fettuccine equivalent) the sauce really becomes a delicious glaze around them! I also use whatever vegetables I have on hand, especially broccoli and mushrooms, they really absorb the flavor! Thank you, thank you Dana!

  99. Trish says

    Just made this tonight! It was soo yummy! I topped it with some chopped peanuts in addition to the scallions. What a hit! Will be making this again!

  100. Levity says

    I have made this multiple times now and every single time it is SO. DAMN. GOOD! LOVE your recipes, Dana! You’re the only person whose recipes I use over and over and continually come back to your website for new ones – you’re my fave! :-) Thank you for sharing your *delicious* and beautifully photographed talent! :-D

  101. Whitney says

    DELICIOUS!!! I used red curry paste instead of curry powder. I also added some tamarind to the sauce (more like your pad Thai spring roll recipe). Thanks for another great recipe!

  102. Sara S says

    This recipe was delicious. My husband and I loved it. I added hot sauce bc I like mine spicier. Was surprised how tasty this was.

  103. Megan says

    My boyfriend and I just cooked this and ate it for dinner! It was delicious!!! We added shrimp to it and it went together perfectly. I wanted to try it with tofu, but he vetoed that ;) We’ll definitely be making this again! Thanks for the awesome recipe.

  104. Jackie says

    It took me two tries to really get this down (came down to the right brand of noodles; first were too al dente. Big party hit!

  105. Jenna says

    YUM! Although I used Hot Curry Powder – should’ve been a bit more sparing with it! Add mushrooms and broccoli instead of tofu – worked a treat. Thanks for another great recipe!

  106. Charlene Crossley says

    Well what can I say?! Wow! This dish was absolutely amazing. Love this kind of food but hate the takeout versions. I was yet to find a noodle recipe that I liked. My husband loved it too. We made some salt and pepper chips on the side too. Thank you for sharing. On another note I also made the quinoa granola today. Best I’ve tasted! :)

  107. Hazel says

    I’ve found that if you add a very small amount of fermented tofu (also known as tofu cheese) to soy sauce and mix it well it makes a nice vegan fish sauce.

  108. Debbie says

    I have made this recipe multiple times, sometimes vegan, and a few times with boneless chicken thigh. I like it with whole wheat spaghetti. This is great straight out of the pan and it also reheats very well.

  109. Lindsay says

    Made it – loved it! I an easy rice noodle dish, and this was it. I doubled it, but maybe that wasn’t necessary because I thought it made quite a lot more than listed. I subbed frozen peas for snap peas (I prepared them ahead of time). I will be making this again, probably adding a bit more vegetables next time.

  110. Angele says

    I have tried using tofu in the past and not a fan. I like silken in smoothies. Crisping up the tofu in the oven first transforms it to something that I really enjoyed. i didn’t have snap peas so I added cauliflower instead. I loved this dish! Thank you.

  111. Caroline says

    Made this without the tofu! I can see now it would have made this meal more complete but it was so good ! This take definitely take a ton of veggies, should have put in more mini bell peppers!

  112. Ian Hamilton says

    It has to be vermicelli, not rice noodles. And not saucy at all, it’s all about the curry powder. Should be nothing at all like pad Thai. A key ingredient is egg, in the same style as egg fried rice, so you’re better off having your tofu like tofu scramble, not crispy. There should be crispiness, but not from the tofu – from the noodles. You need to cook the vermicelli for much longer, not just to heat through, but so the layer of noodles touching the pan starts to go crispy and chewy in places, a bit like with paella rice.

  113. Olivia says

    Any idea what I can use other than soy sauce? I am breastfeeding my infant with dairy and soy allergies so I have had to completely eliminate the two out of my diet.

  114. Sonal says

    Great friday night meal! I made this twice. Once with teriyaki sauce because I didn’t have soy sauce and once with soy sauce but I reduced the amount of garlic to half. I preferred the teriyaki version and the reduction of garlic in my 2nd try muted the flavours just a tad. Thanks for sharing this recipe. I love singapore noodle but always have to ask for it vegan and cross my fingers that the understand. Now I can make my own.

  115. Janelle says

    This dish was simply AMAZING!!! I’ve always loved Singapore noodles and now I’m so excited I can make a vegan version at home.

  116. julia says

    If you don’t want to turn on the oven I’d recommend frying the tofu beforehand then putting it aside while you cook the other ingredients.

  117. Vera says

    I love your recipes,im addicted to them!!!
    I made the Singapore noodles tonight and tasted delicious!! At the end I fried up some organic tofu with shitake mushroom on sesame oil and put it on top of the noodles:))

  118. Caroline says

    I made this tonight…amazing! I have never had this dish before, but the sweet/spicy/tart flavors are perfect. I did add mushrooms and substitute edamame for the snow peas. I can’t wait for my husband to try this!

  119. Gwyneth says

    Love it! I doubled the sauce recipe as I cheated and used 4 packages of ramen noodles (we keep to a GF diet most of the time, but occasionally I love to use ramen without their yucky flavor packets – I LOVE the noodle texture!) I didn’t have the fresh peas, so I used fresh spinach, frozen peas and the red peppers. I would agree with the post to use peanut oil and add the toasted sesame at the end. My little boys loved it too! Thanks for the yumminess!

  120. Trin says

    I’m trying this recipe this week and I want to get it right. Do I have to use toasted sesame oil or can I just use regular sesame oil, is there a difference?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I believe mine is untoasted, but I’ve also used toasted and it’s very similar (only slightly nuttier in taste). Either way is fine!

  121. Amber says

    I made this dish and it was very good. I’ve had Singapore Noodles before and this recipe is different but good in its own right. Next time I would add a little more curry powder. I used roasted chickpeas instead of tofu and followed the directions in her note.

    Some notes for people making this: If you’re going to double this like I did, use a large pot, not a skillet. “Cook” the Noodles in hot water for about one minute less. I followed the directions on the package and my noodles were a little too mushy since they were also warmed in the skillet. Don’t overcook your vegetables like I did (fault of the cook, not the recipe). Next time I’m going to cook them crisp tender so that there is more variation in texture. Before making this recipe make sure your dishes are done because this is not a one dish recipe (but the results are worth it!).

    Overall a very solid recipe and I will definitely make this again. I just wanted to share my experience so that others can avoid my pitfalls.

  122. Jan says

    I tried this tonight and it was good. One thing though was that the sauce was a little thick which made the noodles taste almost dry. How do I thin it out a little without distorting the flavor?

  123. Katy says

    This was yummy! The combination of soy sauce and lime is one I’ve done before, but the addition of curry powder is new to me and it is good! No snow peas at the store, so I used a frozen stir fry mix instead that worked well. I also added a beaten egg when combining noodles and veg to add a bit of protein. I like that it isn’t overly saucy, but not dry either.

  124. Cindy says

    You’re the best, Dana! I love Signapore noodles but had to give them up when I stopped eating meat. I will have to try this recipe! Thank you!

  125. allison says

    This was delicious! made it last night and it was divine. I tried using fresh rice noodles from trader joes refrigerated aisles and they were awful! (tried 2 batches of the noodles- wouldnt recommend them!) subbed in spaghetti and it worked like a charm. thanks for sharing!!

  126. Ellen Lederman says

    YUM! This was lunch today. Dana, you’ve outdone yourself. This was more vibrant than anything I’ve ever had out in an Asian restaurant. So full of flavor. Even looked pretty.

    And thanks to you, I’ve now bought and tried brown rice noodles.

    My only subs were sugar snap peas instead of snow peas (all that was available) and mushrooms instead of tofu (had to use them up).

    Served with a pickled daikon salad on the side.

    You do us vegan foodies proud!

  127. mila furman says

    Dana! This looks absolutely fantastic!!!! Ohhh so yummy!!!! I love noodles and this just looks like the ultimate Pad Thai like concoction!

  128. Caitlin says

    Hi Dana! I know it’s not the right time of year, but I would love a recipe for fried green tomatoes at some point. They are totally my fave, and a treat I miss now that I am a vegan. I’d love a recipe for a version with lots of cornmeal and black pepper. :) I’d also love more healthy grain salads with healthy grains I have tried yet, like frekkeh, buckwheat, millet, groats, etc. Finally, I’d love to see recipes with some veggies I don’t normally use, like celeriac, parsnips, rutabaga, jicama. Regretting asking for suggestions yet? :) I just dumped a huge pile of requests in your lap. :)

  129. Kelley says

    I *do* have most of this stuff, and it sounds really, really delicious. Putting the rest of the ingredients on the shopping list now.

  130. Zoë says

    Hi Dana, in place of the fish sauce and wine you could use rice wine or vinegar and vegan Worcestershire. It might take the flavour to the next level. Just a suggestion ?

  131. jan dash says

    I did a course in Singaporean cooking and the teacher was adamant that we not actually cook with sesame oil, but rather add it right at the end so it doesn’t get too hot. You might try something like peanut for cooking instead and think of the sesame oil as a finishing flavour.

  132. Laureen says

    Just made this last night – it was delicious! It’s not exactly like Singapore Mei Fun, in that the sauce is not as dry as what you find in most Chinese restaurants, but in my opinion the sauce is even better. Further, the leftovers don’t dry up into one big yukky lump in the fridge – the sauce keeps them from sticking and they are actually just as delicious on day two! We weren’t able to find snow peas this time of year, so I substituted some thinly sliced chinese cabbage, which worked just as well. Also, we didn’t try the tofu. My 14 year old son loved it, and that’s worth mentioning. I’ll be making this again sometime soon.

  133. Celeste @TheWholeServing says

    I love it. I have been feeling bad all day, not able to eat a thing, not wanting to eat. All of that has changed, this looks so delicious.

  134. Liora (Allthingsloveli.com) says

    This looks so flavorful and delicious! I have been trying to try more exciting dinner combinations and this recipe is going to the top of the list :)

  135. Ana @ Ana's Rocket Shipa says

    Wow – I used to love singapore noodles – these are perfect and I have everything in – weekend dinner sorted!!! Thanks!!!

  136. Kiki says

    YES! I always order Singapore noodles when I see it on a menu. In my old town there was a noodle place that would do a sweet Singapore noodle box, theirs was pretty saucy, my husband would mix peanut butter into the leftovers because he’s a nut.

    Anyway, my favourite thing about this recipe is that I can make it right now without going to the grocery store!

  137. Meg says

    This was really really good.
    I added vegan fish sauce from The Kitchn (www.thekitchn.com/recipe-vegan-fish-sauce-130535) which I always have a bottle of hanging out in the fridge (their vegan fish sauce replaced the one I had been given from a hippie aunt ->less salt and more umami). Even meat and potatoes boy who finds tacos exotic was super into these noodles.

    • Noelle says

      Thank you for commenting after you made the food. It’s getting harder to find comment not on thoughts rather than the results of making the food.

      • Mae says

        I agree. 99% of the people who comment haven’t made the dish. They say they will and then they will comment but they don’t. It’s very frustrating. I made her vegan pepperoni last night and was ah-mazed! I commented “after” I made it ;)

      • Michelle says

        I agree. When I go to the comment section I’m only looking for feedback from people who’ve TRIED the recipe. I want to know what worked or didn’t and other additions that turned out yummy.

  138. Angelica says

    Love me a good stir-fry noodle! I lived in Southeast Asia and went to Singapore twice. Food is literally a sport there . You would love it!

  139. Katrina @ Warm Vanilla Sugar says

    I have definitely heard of these and loooooove them! Your healthy version needs to appear in my kitchen STAT! Yum!

  140. Nicole @ Young, Broke and Hungry says

    Making takeout dishes at home always turn out so much better and quickly become staples in my house like pad thai. While I haven’t heard of this dish before, I’m excited to give it a try.

  141. Taylor says

    Is the flavor of the curry powder prominent? I really can’t stand the taste of curry, unfortunately (I wish I liked it!) If the flavor is strong, do you think there are any spices I could sub for the curry powder–or do you think I could leave it out altogether?

    Thanks in advance!

    • Evelyn says

      Hi there! To me, it seems this dish distinguishes itself from pad thai for instance because of the use of curry powder. I made it yesterday and the curry taste wasn’t overwhelming, but definitely still there. If you don’t like the taste, I maybe would try add the different curry spices you do like and that make up curry powder (like cumin, turmeric, coriander, ginger, chili), and then leave out the spices that make you don’t like curry powder as a blend. If you like all the spices separately but not blended as curry powder, I don’t know how to substitute since the taste of curry powder is so distinctive, but maybe Dana has some other ideas?

  142. Emily | Robust Recipes says

    This looks delicious. I have never heard of vegan Singapore noodles. If it’s similar to pad Thai than I know I will love it! :)

  143. Mandy says

    I will have to try this soon! My boyfriend’s father is Chinese, so every Sunday for lunch we venture to Chinatown (in Houston) for authentic Cantonese food. When we do noodles, we always order the Singapore noodles. However, here they use green bell peppers, add bean sprouts, shrimp and char siu (bbq pork). I rarely eat meat, but can’t resist good char siu.

  144. Emma {Emma's Little Kitchen} says

    These pictures are making me hungry. This looks full of POW! There is really nothing better than slurping down noodles, yum!

  145. Amy | Foodetcaetera says

    Perfect dish for a cold fall night (even if the sun is back in New York, I still want some comfort food!) Thanks for the awesome recipe!

    Amy

  146. Tom ~ Raise Your Garden says

    Wow, you’re doing the whole Christopher Columbia deal here in the exploratory food arena. Love those eye popping red peppers and snow peas in here. One way or another, my wife will make me eat my veggies. We LOVE dishes like this. True story. We almost both got sick we were look at the ingredient list to the sauce we were using for dishes in the same channel as this…..oysters. Ewwww. This looks awesome.

  147. Lauren says

    Is there anything better than a big serving of noodles?? I didn’t know there were brown rice pad thai noodles, thanks! I’m totally falling back in love with tofu these days too so this is perfect.

  148. Brittany @ Plant Power Couple says

    Ohhh goodness. Between this dish and the Thai basil fried rice Vegan Richa just posted, my husband is going to fall in love with me all over again. He LOVES this stuff. Thanks, Dana!