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 fries, 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'm 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 drier 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 Vegan Singapore Noodles: cut ½ 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 for 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 the peas, carrots, red pepper, and onions. Adjust heat as needed and stir often until the veggies have softened but are not completely cooked. About 5 minutes.
Add the garlic, ginger, curry powder, and turmeric, 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!
Vegan Singapore Noodles
For the tofu:
- ½ block extra-firm tofu (about 175g)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the noodles:
- 225 g rice vermicelli noodles
- 1 tablespoon light oil (such as canola or peanut oil)
- 2 ½ cups sugar snap peas or snow peas
- 2 medium carrots , peeled and sliced
- 1 red pepper , sliced
- ½ yellow onion , thinly sliced
- 3 cloves garlic , minced
- 1 inch piece fresh ginger , minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 3 green onions , chopped
- 2 cups bean sprouts
- 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.
- Cut the tofu into small cubes. Toss the tofu with soy sauce and sesame oil. Spread the tofu onto the pan with any remaining marinade 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).
- Heat the oil in a wok or in your largest skillet over high heat. Add the peas, carrots, red pepper, and onion. Adjust heat as needed and stir often until the veggies have softened but are not completely cooked yet. About 5 minutes.
- Add the garlic, ginger, curry powder, and turmeric, 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. Stir in the tofu, green onions, and bean sprouts, and soy sauce and toss well for about 1 minute. Remove from heat and enjoy your Vegan Singapore Noodles!
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