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?
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. 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.
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.
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)
Soy sauce (or tamari)
(Tofu – optional)
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:
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!
Vegan Singapore Noodles
- 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)
FOR SERVING* optional
- 8 ounces extra-firm tofu (pressed dry and cubed*)
- Sriracha or chili garlic sauce
- 2 stalks green onions (thinly sliced)
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.
*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 Per Serving (1 of 2)
- Calories: 342
- Fat: 14.7g
- Saturated fat: 2.1g
- Sodium: 1300mg
- Carbohydrates: 48.9g
- Fiber: 7g
- Sugar: 16.4g
- Protein: 6.5g