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Singapore Noodles with Vegetables and Tofu (V+GF)

Singapore noodles are a Chinese restaurant staple, packed with veggies and protein, with a slight kick to it from curry powder. I fell in love with this dish in high school and frequently order when I get takeout. They are typically made with vermicelli rice noodles, which makes this recipe both vegan and gluten free! The full dish can be ready in less than 30 minutes!

Are they from Singapore?

One would think, but no! They are actually of Cantonese origin. The name comes from the use of curry powder, which is a nod to Singapore and Malaysia, which both have a large population of people of Chinese and Indian Origin. The curry powder I use was Simply Organic Spicy Curry Powder. I would recommend a Malaysian curry powder if you can find one for a more authentic taste.

Some Tips:

Batch Cooking

For this recipe, I recommend using a large skillet that can hold high heat, like a cast iron or a wok. I also recommend batch cooking. Tofu first, then veggies, then noodles, then combine. The reason for this is that the veggies and tofu can remain crispy when this is done and ensure that it is not overcooked.

Seasoning

One of the ingredients for traditional Singapore noodles is Shaoxing Wine. This is not a typical pantry item. Everyone knows how annoying it is to buy one ingredient for a recipe and then it sits in your fridge for all of eternity. So instead, we are using a little bit of soy sauce, some lime and some maple syrup or sugar for a touch of sweetness. Now, if you do happen to have shaoxing wine handy, please feel free to add 1-2 tbsp to the recipe while incorporating the noodles with the veggies.

Want it Spicier?

No problem! Add some more chilies, or 1 tsp grated ginger. Of course, you could always serve with some sriracha on the side.

Accompaniments

Keep in mind that this dish is dry. It is intended to be this way. I recommend serving with some sweet chili sauce, some lime wedges or a gravy based dish such as my Eggplant in Chili Garlic Sauce

Print Recipe

Singapore Rice Noodles with Vegetables and Tofu (V +GF)

Prep Time20 minutes
Cook Time10 minutes
Servings: 4

Ingredients

  • 1/2 8 oz. package vermicelli Rice noodles
  • 2 tsp good quality curry powder
  • 1 block firm tofu drained and pressed
  • 3 cloves garlic
  • 2 thai green chilies optional
  • 1//2 tsp turmeric for extra yellow color
  • mild oil for sauteing
  • 1/2 lime plus more for garnish
  • 1-2 tsp maple syrup or sugar optional
  • 1-2 tsp soy sauce or tamari

Veggies (Use whichever vegetables you prefer)

  • 1 carrot julienned or grated
  • 1 bunch scallions cut into 1 inch pieces
  • 1 red pepper julienned
  • 1 small zucchini halved and sliced
  • 1 cup napa cabbage chopped finely

Garnish

  • chopped cilantro
  • chopped scallions
  • lime wedges

Instructions

Prepare the Tofu

  • Cut tofu into squares once drained and pressed.
  • In a lightly oiled skillet on high heat, brown tofu on both sides.
  • Place on a towel lined plate and sprinkle with salt.

Saute the veggies

  • In the same skillet, heat 2-3 more tbsp of mild oil.
  • Add onions and saute for 1-2 minutes. Add 1 tsp curry powder, 1-2 tsp soy sauce and stir.
  • Add remaining veggies and saute on high heat until vibrant, but not overcooked. Add the scallions last as they tend to cook very quickly. Remove from skillet and store on a plate or bowl.

Prepare the rice noodles

  • Bring a pot of water to boil or boil water in a kettle.
  • If using a pot, remove pot from flame and add the rice noodles and soak for 5 minutes or as per packaging instructions until soft.
  • If using a kettle, place rice noodles in a bowl and cover with hot water for 5 minutes as per packaging instructions.

Prepare the Singapore Noodles.

  • In the same skillet you cooked the veggies and tofu, add 2-3 more tbsp oil.
  • Add garlic an saute until translucent.
  • Add green chilies and 1 more tsp curry powder and 1/2 tsp turmeric (optional if you prefer a more vibrant yellow color).
  • Allow this to saute for just a few seconds before adding the rice noodles, mixing well to coat.
  • Add the juice of about 1/2 a lime, adding a little at a time and 1 tsp maple syrup or sugar (optional).
  • Add the veggies and tofu back into the skillet and toss well. Adjust salt to taste.
  • Garnish with cilantro or chopped scallions and serve.

Notes

  • This is a dry dish, so serve with sweet chili sauce or a gravy-based side dish. 
  • Vegetables listed are suggestions. Please feel free to choose vegetables of your choosing! 

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