Vegan Singapore Noodles

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!

I’m pretty sure I ate my own bodyweight of these noodles tonight … amazing!

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!

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 :)

Can I substitute regular sugar for the coconut sugar?

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. :)

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!!!

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.

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!

1300 mg of sodium? Ouch!

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.

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!

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!

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!

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

Super delicious! Thank you so much for the recipe. Flavorful and just the right kick of spiciness! Yum!!

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

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

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!

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!

Thanks for this great recipe! What type of Curry powder do you use? Madras?

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!

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.

This was so delicious! I subbed kelp noodles to keep it lower carb and I had the perfect meal!

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!

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!

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

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!

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.

This is a great recipe!

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.

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!

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!

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! :)

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.

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.

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.

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.

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!

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.

This evenings dinner never tasted this good!! Nice quick and easy!

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.

These were so good!!! Will be a new staple in the rotation!

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.

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.

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.

This was AWESOME. Will make again for sure. Thank you.

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:))

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!

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!

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?

Fantastic dish! Perfectly balanced flavors and textures. It’s a keeper!

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.

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?

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.

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!

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!!

Ooh, this is one of my favorite dishes! Your version is officially on this week’s menu plan. :)

My favorite dish from PF Changs is “singapore street noodles” so I am excited to try this recipe. Thanks!

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!

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

Making this IMMEDIATELY…

A bowl full of noodles is the best! You should create a recipe for cinnamon raisin bread??

Looks better than takeout! You have Singapore calling my name now!

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. :)

What is coconut sugar? What I can use instead–honey, brown sugar?

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

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 ?

What kind of curry powder do you use for this?

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.

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.

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.

Hey there! I’m from Singapore and I love your re-creation of this dish! Thanks for veganising it! :D

Vegan or not, this is SO good with tofu!!

I just had this dish for the first time a couple weeks ago and fell in love! Can’t wait to make it myself!!

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 :)

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

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!

I want! NOW! :)

Yummm! Going to try this tonight for dinner :)

I’ve never heard of singapore noodles either!! But you may have made a convert out of me too :D

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.

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!

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

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.

Oh yum! This looks amazing and so simple to make :)

Well this looks delicious! Those noodles look so yummy and perfect. Yum!
xx Sydney

Now I know what to do with the tofu in my fridge! looks delicious!

Wow! my mouth is watering!! This recipe looks so delicious. Asian infused dishes are my favorite :)

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!

I love these easy and quick to make ‘stir-fry’-like dishes. It looks delicious. I love the colours!

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! :)

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.

Oh yum!! This’ll be a great pantry-cleaner-outer kind of recipe :)

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

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

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.

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.

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!