Singapore Noodles

Hey Guys,

Here’s my weekly recipe. I am in love with Singapore Noodles. It is a thin noodle with curry and soy sauce. This is a vegan recipe yet you can add anything you would like. I love to use peas if I cannot find snow peas as well as carrots and other veggies. I also do not like tofu so I use quorn “chicken”. You could use real chicken or beef or shrimp. If you order this from a restaurant you can get beef, pork, chicken, shrimp, or veggie. I love the great flavor and use of veggies. It is great as leftovers as well.

I hope you love this recipe as much as I do. I use brown rice noodles because they are healthier than white rice noodles.
singapore noodle



  • 2 cloves garlic, minced (1 Tbsp or 6 g)
  • 2 Tbsp (30 ml) tamari or soy sauce
  • 1-2 Tbsp coconut sugar (to taste) (I use sugar cane)
  • 1 large lime, juiced (~ 3 Tbsp or 45 ml)


  • 6 ounces (170 g) thin rice noodles (I used these brown rice noodles)
  • 2 Tbsp (30 ml) toasted sesame oil, divided
  • 1/4 white or yellow onion, thinly sliced (27 g)
  • 3/4 red bell pepper, thinly sliced (90 g)
  • 12 snow peas (~40 g) (or regular peas)
  • 1 Tbsp (15 ml) tamari or soy sauce
  • 4 tsp (12 g) curry powder, divided

FOR SERVING* optional

  • 8 ounces (227 g) extra firm tofu, pressed dry and cubed* (can use vegan chicken, or any meat desired)

(I do not use the next two ingredients due to not having them in my cabinet)

  • Sriracha or chili garlic sauce
  • 2 green onions, thinly sliced



  1. See notes if adding tofu!
  2. 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.
  3. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, 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.
  4. Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp toasted sesame oil, onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
  5. Add snow peas, or any other veggies, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
  6. To the still-hot skillet, add remaining 1 Tbsp sesame oil, cooked rice noodles, sauce and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
  7. Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
  8. Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
  9. 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.


I have altered the original recipe to suit my needs and wants so please feel free to make changes for you and enjoy!! Tell me what you think!

good food

Vegan Singapore Noodles

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