Vegan Singapore Noodles

Jump to Recipe
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)
Red pepper
Snow peas
Curry powder
Soy sauce (or tamari)
Lime juice
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:

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
Tongs in a skillet of Vegan Singapore Noodles made with snow peas
4.70 from 140 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Course Entrée
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 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)


  • 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


  • 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.


*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. RHETT says

    omg, this is my new fave recipe on your site!! I made it with gluten free ramen noodles and used a little chicken instead of tofu, and it was soooooooo good! It tasted just as good as my favorite meals at my favorite restaurants. My fave part: the way the curry flavor and the spice of the chili garlic sauce interacted with each other. Thanks for another gr8 recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy this one, Rhett. Thanks so much for the lovely review and for sharing your modifications!

  2. Rosie says

    This is my go-to recipe for Singapore Noodles – I’ve been making it for years! It is just as good cold (eaten while standing in front of the fridge) as hot and fresh. I have made it with and without tofu, and also changed up the veggies, depending on what is in the fridge. It is a regular part of my lunch rotation – I prep lunches for the week – delicious, and it works whether or not I have access to a microwave.
    Thank you for such a delicious recipe!

  3. Alison Vaughan says

    I have made this recipe a few times now, but I just use any leftover veges I have instead of what is listed. Delicious…love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry to hear you didn’t enjoy this one, Mary. Could you share more about what you disliked about it? We’d love to help troubleshoot what might have gone wrong.

  4. Gabby says

    I want to make this recipe this weekend but want to add some extra nutrients! Can I use soba noodles instead of the rice noodles? If I do will I have to adjust the sauce?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gabby, we haven’t tried that, but we think it might work! You could make extra sauce and add it, if needed.

  5. Reanna says

    This is really good! Used purple cabbage, carrots and cauliflower instead of the Bell peppers and snow peas. Curious what brand of curry powder is used here. We used frontier and it gave it a very Indian vibe, which we didn’t hate, but didn’t love. Is there a Thai style curry powder you all use?

      • Jessica M says

        I really enjoyed this recipe. I dont think the flavors were too overpowering. Made with tofu. It was yummy. I have extras for tomorrow’s lunch or dinner.

    • Marlyn says

      I agree! I thought it was great but the curry powder did give it too much of an Indian flavor. I still enjoyed this recipe very much. Will be cooking this again soon with some tweaks!

    • Naoise says

      The 4 tsp of curry powder overpowered everything else. It tasted like really strong curry noodles. Nothing close to singapore noodles. I don’t know if there’s a specific curry powder I should have used.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Naoise, we’re so sorry you didn’t enjoy this one! We used our DIY curry powder (linked in recipe) and do prefer it to store-bought versions. But we’ll take another look at this recipe and see if we can make improvements.

  6. 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.

  7. 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 🥗🤮

  8. 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.

  9. 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 :)

  10. 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 😬

  11. 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!

  12. 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!

  13. 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

  14. 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.

  15. 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

  16. 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!

  17. 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.

  18. 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.

  19. 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

  20. 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!

  21. 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

  22. 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

  23. 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.

  24. 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!

  25. 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 ☺️

  26. 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

  27. 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!

  28. 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

  29. 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!

  30. 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

  31. 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!

  32. VL Freeman / Owner of The Tomato Bag - 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!!

  33. 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.

  34. 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!

  35. 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.

  36. 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!

  37. 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!

  38. 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!

  39. 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!

  40. 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

  41. 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!!

  42. 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!

  43. 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.

  44. 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.

  45. 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!

  46. 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!!!

  47. 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!

  48. 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.

  49. 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!

  50. 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!

  51. 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! ?

  52. 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 :)

  53. 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

  54. 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

  55. 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.

  56. 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!

  57. 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.

  58. 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.

  59. 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.

  60. 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 :)

  61. 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.

  62. 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!


  63. 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

  64. 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!

  65. 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.

  66. 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

  67. 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!

  68. 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!

  69. 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.

  70. 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).

  71. lynn aliya says

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

  72. 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!

  73. Ellen says

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

  74. 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.

  75. 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.

  76. 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?

  77. 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.

  78. 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!

  79. Sarah Wilkie says


    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!

  80. 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!

  81. 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!

  82. 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!

  83. 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!