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
Ingredients
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)
Instructions
- 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!
Nutrition
Bon Appetegan!
Sam.
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This was so simple and tasty. I loved the tofu cubes, perfect for throwing on salads as well
I also had a question about the tofu kinds. I know this recipe calls for extra firm tofu (and that's what I used), but recently our local Wally world (I am in USA) started carrying the super firm sprouted tofu. I wanted to ask if you have had any experience with super firm sprouted tofu, but just now I stumbled on a link in one of your comments elsewhere where you point to the tofu you use. Lo and behold, your Canadian extra firm tofu looks the same in terms of nutrition per serving size as our super firm sprouted tofu! https://www.walmart.com/ip/Nasoya-Organic-Sprouted-Super-Firm-Tofu-16-oz-Pack/134768563
Our extra firm tofu typically has much less fat, but also fewer protein grams per the same serving size; just 1 example of 1 brand here: https://www.walmart.com/ip/Nasoya-Extra-Firm-Organic-Tofu-14-oz/10898817
Looking at the tofu you posted the link to, I also now understand how some reviews say that the tofu marinade was not enough for a block of tofu... It looks like your blocks are quite a bit smaller! I will totally make more marinade for a block of tofu from now on.
Thank you for all you do, Sam!!!
Wow! I was about to make the same old stir fry with kung pao sauce but something made me look up what noodle dishes you have on the site, and I stumbled upon this recipe. The drier factor (different from a typical brown sauce stir fry that I like) was very intriguing and I said, change of dinner plans! I didn't have the exact vegetables, but as mentioned for recipe variations, I used up veggies that I did have (a bag of frozen peppers and onion, fresh mushrooms, 1 carrot and some fresh purple onion). For pasta, I used konjac shirataki angel hair noodles (since they tend to be very long, I typically just cut them up more or less into thirds with scissors). I also made the tofu bites for this dish, but my extra firm tofu was pressed, as I already had a block of tofu, just hanging out in the fridge in the tofu press.
Our dinner was nothing short of scrumptious! The curry and turmeric flavors went so well together! As far as the sauciness, there was just enough liquid from the mushrooms and the frozen veggies, and of course from the added say sauce (I actually used the No Soy soy sauce this time) that the dish was absolutely not dry and everything was nicely coated in the liquid. The yellow noodles were fun to look at (and of course eat!!!). Both my boyfriend and I went back for full size seconds! And we still had leftovers!
I liked the baked tofu cubes but it seems to me that personally i prefer the irregular small chunks so next time I'll just crumble the tofu with my hands and see how that goes with the dish. Save the cutting board and the knife, lol. Another thing we tried last night was to sprinkle a little kala namak salt onto our first bowls (as another reviewer suggested), and I must say, the egg flavor went extremely well with this dish! I think if I were to use kala namak again, I would use it in the same way (sprinkle right on your plate), because as you cook kala namak, it loses the egg flavor intensity and I happened to like the stronger egg flavor with this dish.
Even before we were done eating, my boyfriend requested that I make this again, and I absolutely will. Thank you Sam!!!!!
Loved this recipe! I pan-fried the tofu with a splash of soy sauce and added a sprinkle of Kala namak to make it taste a little egg-y, an amazing addition if you ask me (and the non-vegan bf)
Had this twice now. It really is a nice "use up the veg" dish. First time we had as stated but added mushrooms and some shredded cabbage, Second time added broccoli and crispy fried leek. The tofu is great when done as the recipe says in the oven. So good and so easy I could eat it 3 or 4 times a week!!!
Tx Sam. Keep up the good work.
Yay!!! Thrilled you loved it so much, Nigel! 🙂
I guess those are called vegetarian stir fry noodles in Singapore. To answer your question, we don’t have Singapore noodles in Singapore. Though I have veganize many of the local dishes here.
Check around for Laksa. That’s a tasty real Singapore dish that can be made vegan if you skip all the shrimp stuff.
Cheers
Amazing! Good to know 🙂
Eugene bought me here
Hello! I was wondering how much exactly how much was in "one serving"? Is it around 2 cups of noodles or perhaps 1.5? Thank you!
Hi Ashley, I really don't know, I would have to make the dish again to measure it. I always just visually divide it into portions. Hope that helps!
Oh my god, I love you!
Recently my favorite chinese restaurant closed their doors due to retirement. They had the best food.
My favorite dish was their Singapore noodles!
I've been meaning to find a recipe for them and I'm SO glad I began browsing your recipes.
Bookmarking for sure!
Woohoo! I hope you love them, Brittany 🙂
Is this recipe also gluten free?
As long as you use a gluten-free soy sauce such as tamari, and make sure to use rice noodles, it's totally gluten-free. Enjoy!
I was looking for new recipes for my vegan son, Kyle, and this was so easy and delicious! The combination of vegetables and tofu, the spices and textures were awesome. Definitely a meal any taste, carnivores included, will appreciate. It was filling and left me feeling very proud I could serve an animal free meal that satisfies so well.
That's wonderful to hear! So happy it was so well enjoyed, Monica 🙂
SOOOO GOOD! Loved the way the tofu was prepared. When my husband came home and saw the tofu he was very doubtful since he normally hates the stuff. I told him it was prepared differently and he tried it and actually liked it. This is a keeper. Have you tried cooking tofu with some other seasonings and/or flavors that came out just as yummy? THANK YOU Sam.
Woohoo! Thrilled you and your husband loved it so much, Carson! Yeah, I love drying out tofu to give it a chewy texture. You can totally use other seasonings, just don't get too wet or oily as it might stop the tofu from drying out. I use a similar method in my 4 Ingredient Jerk Tofu, Tofu Bolognese, and The Best Vegan Chili Ever. So check those out as well 🙂
Yummy I think I just found tomorrow nights dinner
Yay! I hope you enjoy this one too Diane 🙂
Well, like you, Noodles and I are meant to be together, FOREVER!!! This recipe was super delicious and easy (definitely do all prep before starting). The entire family loved it. I may have added more noodles than required as it seemed really really dry... so I just added a few more shakes of soy sauce (and about a Tbsp of Mirin... just because). I finished the leftovers for breakfast AND lunch the next day!
Yay! So happy you had it for breakfast, lunch and dinner! haha. Singapore noodles are on the dryer side, but if you found it too dry, a splash or soy sauce is for sure the way to go!
I made this last night and loved it! Definitely prefer this over the other recipeI I had been using for vegan Singapore noodles. Even my husband, who rarely has anything to say one way or another about a meal, told me "This tofu is pretty good." (I had also gone ahead and just used a whole block of tofu and doubled that part of the recipe)
Yay!! So happy you loved it Katey, and that your husband totally dug the tofu! 🙂
I totally agree with you - I am much more into a dry noodle than with smothered in sauce. (I'm the same way with my pasta!)
Lisa Favre
http://marblecrumbs.com
I like both ways... basically serve me noodles and I will be happy! haha
WE just made this tonight. It was awesome. Made pretty much as you wrote it except for the tofu nuggets. I did not have sesame oil so I decided to mix a tablespoon of indian tomato pickle (think salty, spicy, lumpy tomato paste with olive oil. This mixed in with the tofu, and baked as you suggest. Was so good.
Thanks!
Yay!! So very happy you enjoyed it Lauren 🙂
I've been all about Asian-inspired dishes lately, so this is calling my name! Such an interesting thought about what people in other countries call their food...I didn't know the "frites" fact! You learn something every day. 🙂
Oui oui, they do 🙂 So happy I could be your lesson for the day!
If you substitute rice noodles with konjac noodles the calories drop almost completely! 1 pack of konjac noodles (100 grams) has 5 calories 🙂
Thanks for the tip!
Looks great. Did you notice the sneaky extra "N" in Singapore on your noodle picture? (Singnapore) I hope you can fix it, because otherwise it's a beauty.
OMG, face palm! Thanks so much for pointing that out. All fixed now. Brain is foggy from too much recipe writing! Haha.
Happens to me all the time. :^D
This is so colorful and looks divine! And BONUS! I have all the ingredients already! Thanks bunches for this one!
You're very welcome Jennifer, I hope you love it!
These look so good. We cook so many asian noodle dishes, fried rice dishes, etc. and I am going to have to show my husband this so get can add it into his repertoire!
Yay! I hope you love it as much as I do 🙂