Vegetable Singapore noodles are super easy to make with curried rice vermicelli, pan-seared tofu and a rainbow of veggies. A quick and easy dish perfect for a weeknight dinner!

Vegetable Singapore noodles is a favourite in my house because of its simplicity and versatility. The noodles are flavoured with a sprinkling of curry powder and a simple soy sauce-based sauce, and the rest is up to you. It’s one of those recipes where you can throw in whatever vegetables you have on hand and is a great fridge cleaner!

What’s more, the leftovers keep great in the fridge for a couple of days so I usually make a big batch of Singapore noodles to pack away for lunches during the week. They reheat well but to be honest I’m usually too lazy to bother as they taste great cold too!

If you’ve ever had Singapore noodles in a Chinese restaurant, you may have found it to be something of a greasy dish. In the interest of those following a WFPB diet, I chose to sautee the veggies in water rather than oil. I pan fried the tofu in a touch of oil since I don’t have an air fryer and it’s too hot to turn on the oven right now, but you could use either of those if you’d like to make this recipe oil-free.

Conversely, you can fry your veggies and noodles in a bit of oil if you’ve got no problem with that as it does help to bring out the flavour of the curry a bit more.

A note about curry powders. I like a lot of curry flavour so I usually add two, and sometimes up to four, tablespoons of curry powder. I mix my own rather than using store bought and it’s a mild blend. Depending on the type of curry powder that you use, and especially if it’s store bought, you’ll need to use your best judgement as to how much to add since all curry powders are different.

Regardless, it’s important to cook out the curry powder with the vegetables for a couple of minutes to bring out its full flavour and remove the powdery taste.

I’m sure these vegetable Singapore noodles will quickly make it into your regular dinner rotation. Feel free to change up the ingredients and have something new each time you make it!

Got leftovers? Use them in these recipes:

Broccoli, red pepper, green onion: Almond Butter Noodles

Tofu, carrot, cilantro: Tofu Banh Mi Vegan Sliders

Tofu, red pepper, carrot, cilantro: Thai Buddha Bowl with Red Curry Peanut Sauce

Wanna see how easy this recipe is? Watch the video!

Vegetable Singapore Noodles Vegetable Singapore noodles are super easy to make with curried rice vermicelli, pan-seared tofu and a rainbow of veggies. A quick and easy dish perfect for a weeknight dinner! Print Pin Recipe Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 6 Calories: 221 kcal Ingredients 200 grams (7 oz) rice vermicelli - $0.73

1 teaspoon sugar - $0.01

1 cup (240 ml) water - $0.00

¼ cup (60 ml) soy sauce (or tamari) - $0.20

1 tablespoon oil - $0.12

200 grams (7 oz) extra-firm tofu drained, pressed and cubed - $0.75

1 small onion sliced - $0.10

2 cloves of garlic minced or grated - $0.16

2 teaspoons grated ginger - $0.08

2 green onions chopped and whites separated from greens - $0.10

1 carrot sliced - $0.13

1/2 a red pepper sliced - $0.33

1/2 a head of broccoli chopped - $0.65

1/2 zucchini sliced - $0.12

2 tablespoons mild curry powder adjust to taste depending on which type you use - $0.30

A handful (about 75 grams / 2.6 oz) of bean sprouts - $0.68

A small handful of fresh cilantro - $0.10

Sriracha to serve - $0.08

1 lime sliced - $0.22 Instructions Soak the noodles in hot water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Mix together the sugar, water and soy sauce. Set aside.

Heat a pan over medium-high heat and add the oil and tofu. Fry until golden brown on all sides. Remove to a plate.

Heat a large pan or wok over medium-high heat. Add the onion, garlic, ginger, the white parts of the green onion and a splash of water (you can use oil if you prefer). Sautee until the onion is soft then add the carrot, red pepper, broccoli and zucchini. Sautee until the veggies are crisp-tender. Add the curry powder and cook, stirring constantly, for 2 minutes.

Add the rice vermicelli and the water-soy sauce mix and reduce the heat to medium. Mix well and simmer until the noodles have absorbed almost all the sauce, stirring regularly. Stir through the tofu, bean sprouts and green onion tops and cook another minute or so to heat up. Taste and adjust the seasonings if it needs a little more soy sauce, salt or sugar.

Serve with a sprinkling of cilantro, a squeeze of sriracha and a slice of lime. Find us on Instagram @cilantro_and_citronella Find us on Facebook @thestingyvegan Nutrition Calories: 221 kcal | Carbohydrates: 40 g | Protein: 7 g | Fat: 3 g | Sodium: 710 mg | Potassium: 436 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 2460 IU | Vitamin C: 70.7 mg | Calcium: 70 mg | Iron: 2.2 mg Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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