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

Note: recipe updated 05/13/21 to address reader issues with flavor balance and clarity.

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
4.69 from 132 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 maple syrup or coconut sugar (to taste)
  • 2 Tbsp lime juice (~1 medium lime)

NOODLES

  • 4-6 ounces thin rice noodles (I used these brown rice ones, but vermicelli is great, too)
  • 2 Tbsp toasted sesame oil (divided)
  • 1/2 medium 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)
  • 1 ½ – 2 tsp curry powder

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, maple syrup or 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 1 Tbsp (15 ml) toasted sesame oil (adjust amount if altering number of servings), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
  • Add snow peas, 1 Tbsp (15 ml) tamari or soy sauce (adjust amount if altering number of servings), and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
  • To the still-hot skillet, add remaining 1 Tbsp (15 ml) sesame oil (adjust amount if altering number of servings), cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce.
  • Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
  • Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.
  • 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 and with the lesser amounts of rice noodles, curry powder, and maple syrup.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 401 Carbohydrates: 61.9 g Protein: 9.6 g Fat: 14.9 g Saturated Fat: 2 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1515 mg Potassium: 357 mg Fiber: 4.5 g Sugar: 10.6 g Vitamin A: 1650 IU Vitamin C: 77.4 mg Calcium: 48.2 mg Iron: 2.9 mg

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  1. 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!

  2. 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!

  3. 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!

  4. 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 :)

  5. 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. :)

  6. 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!!!

  7. 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.

  8. 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!

  9. 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.

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. Katelyn says

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

  15. 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 :)

  16. 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!

  17. 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!

  18. 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!

  19. 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.

  20. 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!

  21. 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!

  22. 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

  23. 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!

  24. 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.

  25. 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.

  26. 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!

  27. 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!

  28. 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! :)

  29. 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.

  30. 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.

  31. 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.

  32. 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.

  33. 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!

  34. 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.

  35. 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.

  36. 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.

  37. 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.

  38. 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.

  39. 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:))

  40. 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!

  41. 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!

  42. 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!

  43. 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.

  44. 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?

  45. 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.

  46. 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!

  47. 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!!

  48. 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!

  49. 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!

  50. 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. :)

  51. 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.

  52. 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 ?

  53. 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.

  54. 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.

  55. 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.

  56. 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 :)

  57. 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!!!

  58. 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!

  59. 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.

  60. 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!

  61. 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!

  62. 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.

  63. 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?

  64. 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! :)

  65. 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.

  66. 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!

  67. 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

  68. 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.

  69. 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.

  70. 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!