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.
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. See more fine rice noodles in this quick guide.
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.
Complete the meal: Vegan Singapore noodles can be completed with any kind of simple salad. I’d like to suggest any of the following:
- Purple Daikon Salad with Golden Beets and Bok Choy
- Apple and Kohlrabi Coleslaw
- Sesame-Ginger Red Cabbage and Carrot Slaw
Recipe adapted from Vegan on a Budget by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com. Photos originally published on VegKitchen.com.
- 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.
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