This recipe for vegan Singapore noodles (aka yellow curry rice noodles) is inspired by a classic dish in which Asian and Indian influence overlap. A tasty and pleasantly offbeat dish, these noodles are seasoned with both soy sauce and curry and embellished with baked tofu, green peas, and bell pepper.
Fine rice noodles are a nice change of pace from regular pasta and are widely available in the Asian foods section of well-stocked supermarkets.
Substitutions: If unavailable or you just can’t wait to make this dish, use ordinary angel hair pasta in place of the rice noodles. You can also swap in plant-based chick’n for the baked tofu.
What to serve with Vegan Singapore Noodles
A complementary salad makes a great pairing. Try any of the following:
- Purple Daikon Salad with Golden Beets and Bok Choy
- Apple and Kohlrabi Coleslaw
- Sesame-Ginger Red Cabbage and Carrot Slaw
About fine rice noodles (rice vermicelli)
For this recipe, it’s most characteristic to use thin Asian rice noodles, also known as rice-sticks, rice vermicelli, mei fun (and many other names) rather than the wider rice noodles used for making Pad Thai.
These noodles have the same mild flavor as white rice and a tender texture when cooked. Those who are wheat- or gluten-intolerant can use rice noodles as a substitute for wheat noodles in Asian recipes.
Look for fine rice noodles can be found in the international foods aisle of well-stocked supermarkets, natural food stores, and Asian groceries. Just as they’re marketed under various names, there are dozens of brands, imported from Thailand, Vietnam, China, and other Asian countries.
See more in our Guide to Fine Asian Rice Noodles.
Recipe adapted from Vegan on a Budget by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com. Photos originally published on VegKitchen.com.
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- 1/4 cup soy sauce or tamari
- 1 teaspoon natural granulated sugar
- 2 teaspoons good-quality curry powder
- 2 teaspoons grated fresh or squeeze-bottle ginger, or to taste
- 1/4 cup water
- 8 ounces thin Asian rice noodles (rice vermicelli, mei ifun)
- 1 tablespoon neutral vegetable oil
- 1 large onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 1 cup baby carrots, halved (if thin) or quartered lengthwise
- 1 red bell pepper, cut into narrow, 2-inch-long strips
- 1 green bell pepper, cut into narrow, 2-inch-long strips
- 8-ounce package baked tofu, cut into narrow strips
- 1 cup frozen green peas, thawed
- Combine the ingredients for the sauce in a small bowl, whisk together, then set aside.
- Cook the noodles according to package directions. Once done, drain and transfer these very long noodles to a cutting board and chop in several directions to shorten.
- Meanwhile, prepare the vegetables as described before beginning to stir fry. Heat the oil in a large skillet or stir-fry pan. Add the onion, garlic, and carrot and stir-fry over medium-high heat for 4 minutes. Add the bell peppers and tofu strips and stir-fry for 3 to 4 minutes longer.
- Add noodles to the pan along with the sauce and peas. Toss quickly and stir-fry just until everything is well heated through. Serve at once.
If you can't find Asian fine rice noodles, feel free to substitute ordinary angel hair pasta.
See lots more delectable recipes for pasta & noodles.