I wonder if people in Singapore actually eat Singapore noodles… and if they do, do they call them Singapore noodles or do they have another name for them. Just like how what we call French fires, the French simply call them frites.
Either way, I am happy to eat them no matter what they are called. I will just call them insanely delicious yellow noodles! It has a certain ring to it, doesn’t it?
If you are new to the world of Singapore noodles, this dish is stir fried veggies with vermicelli (extra thin) rice noodles, that are seasoned with curry powder, turmeric, and soy sauce. Making a noodle dish that is slightly spicy, jam-packed full of curry deliciousness, tossed with medley of veggies, and (in my version) chewy tofu bites. I am so in love! I think noodles and I will always be together. Together, forever, with noodlessss! (I made up a tune for that).
Aside from the gorgeous yellow noodles, what makes this dish unique is that the noodles are on the dryer side, no wet sauciness to splash into your face… which totally never happens to me, I swear.
The veggies I chose for my Vegan Singapore Noodles are my fav for this dish, but you can always just use whatever you have on hand, making this a really great fridge cleaner-outer dish. Yep, all sorts of well written words from this girl.
I love making chewy tofu bites to add into the noodles, but those are totally optional, if tofu isn’t your thing (you should really make it your thing!) you can leave them out.
To make the chewy tofu bites, cut 1/2 a block of extra firm tofu into small cubes. Toss the tofu with soy sauce and sesame oil, and let sit while your oven is heating up.
Lightly grease a baking tray and spread the tofu on the pan in one layer so they aren’t touching each other. Pour over any remaining marinade. Bake for 30 – 40 minutes, tossing them around every now and then until they are golden brown and chewy. Some might puff up like little bubbles!
To make the noodles, follow the directions on the package. I soaked mine in hot water for about 5 minutes just until they were softened but still al dente, (they will finish cooking in the pan) then drain and set aside.
The key with this recipe is to be prepared! The frying goes quickly, so you want to make sure you have all your veggies chopped, and all your spices ready to go, so that you aren’t searching for or chopping something while things are burning in your pan. We want a zen stir frying experience. No stress in the kitchen allowed!
When all your veggies are ready, heat the oil in a wok or in your largest skillet over high heat. Add in the carrots, onions, red pepper, and peas.
Adjust heat as needed and stir often until the veggies have softened but are not completely cooked. About 5 minutes.
Add in the curry powder, turmeric, garlic, and ginger, and toss to combine and cook for about 1 – 2 minutes more.
Add in the noodles and toss well to evenly coat and cook about 2-5 minutes more, until everything is evenly coated, and the noodles are heated through. Salivating yet?
Now add in the chewy tofu bites, green onions, bean sprouts, and soy sauce, and toss well for about 1 minute. Remove from heat and enjoy your Vegan Singapore Noodles. These make awesome leftovers too!
- Chewy Tofu Bites:
- ½ Block Extra Firm Tofu
- 1 Tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- Vegan Singapore Noodles
- 225g Rice Vermicelli Noodles
- ½ Yellow Onion
- 2 Medium Carrots
- 1 Medium Red Pepper
- 3 Cloves Garlic
- 1" Piece Fresh Ginger
- 3 Green Onions
- 2½ Cups Sugar Snap Peas or Snow Peas
- 2 Cups Bean Sprouts
- 1 Tablespoon Light Oil (such as canola or peanut oil)
- 1 Tablespoon Curry Powder
- 1 teaspoon Tumeric
- 2 Tablespoons Soy Sauce (or to taste)
- To Make the Chewy Tofu Bites: Preheat oven to 325F (170C). Lightly grease a baking pan and set aside.
- While the oven is heating, cut the tofu into small cubes. Toss the tofu with soy sauce and sesame oil, and let sit until the oven is heated. Once the oven is heated, dump to tofu onto the pan with any remaining marinade, and spread out so the cubes aren't touching each other.
- Bake for 30 to 40 minutes, stopping to toss around every now and then, until the tofu is browned and chewy.
- To Make the Vegan Singapore Noodles: Prepare the noodles according to the package directions so they are al dente (they will finish cooking in the pan).
- Thinly slice the yellow onion. Peel and cut the carrots on diagonals (just cause it's pretty). Slice the red pepper into thin strips. Finely mince the garlic and ginger. Chop the green onions. Then measure the peas and beans sprouts and set aside everything aside.
- Heat the oil in a wok or in your largest skillet over high heat. Add in the carrots, onions, red pepper, and peas. Adjust heat as needed and stir often until the veggies have softened but are not completely cooked yet. About 5 minutes.
- Add in the curry powder, turmeric, garlic, and ginger, and toss to combine and cook for about 1 – 2 minutes more.
- Add in the noodles and toss well to evenly coat and cook about 2-5 minutes more, until everything is evenly coated and the noodles are heated through.
- Now add in the chewy tofu bites, green onions, and bean sprouts, and soy sauce and toss well for about 1 minute. Remove from heat and enjoy your Vegan Singapore Noodles!