4 years ago

Singapore Noodles
[Vegan]

SC By: S.C. Chuang

Author Bio

HI! I'm Shu-Chun. Nice to meet you! I'm the writer, cook, photographer, and videographer behind... Read More

Order with Instacart Download Our App

Singapore-noodles-popular-takeout-made-at-home1

Discover more recipes with these ingredients

Singapore Noodles [Vegan]

Dairy Free

Vegan

This Singapore Noodles dish will become your new favorite Chinese takeout recipe! These thin rice noodles have a subtly sweet flavor and an appealing springy-chewy texture, with just a slight slipperiness. Stir-fried with tofu, red bell peppers and vegetables, soaked up the flavors from soy sauce, minced garlic, and the... Read More

Ingredients You Need for Singapore Noodles [Vegan]

For the Stir Fry

10.5 oz (300 g) Dried Rice Vermicelli Noodles ( Note1)
2.1 oz (60 g) sliced brown onion
7.0 oz (200 g) firm tofu
3.8 oz (110 g) red bell pepper
3.8 oz (110 g) green bell pepper
.70 oz (20 g) spring onion( shallots)
3.5 (100 g) Mung Bean Sprouts

For the Seasoning Sauce:

4 cloves garlic( minced)
5 oz (150 ml) vegetable stock (salt-reduced)
3 tablespoons chinese cooking wine ( Note2)
3 teaspoons curry powder ( Note3)
1 tablespoon light soy sauce
1 tablespoon vegan oyster sauce
1 teaspoon sesame oil
1/4 teaspoon salt( more to taste)
1/4 tablespoon ground white pepper

Order with Instacart Download Our App

How to Prepare Singapore Noodles [Vegan]

Make seasoning sauce by using a whisk to mix vegetable stock, Chinese cooking wine, curry powder, light soy sauce, vegan oyster sauce, sesame oil, minced garlic, salt and white pepper together until curry power is dissolved.
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
Heat up cooking oil in the wok on high heat, add tofu into the wok, pan fry until golden brown then take out and set aside.
Saute sliced brown onion, green and red pepper until softened, then add spring onion( shallot) in.
Turn the heat down to medium, then add softened rice vermicelli noodles in, give them a few tosses, add tofu back into the wok then add seasoning sauce.
Toss until the sauce coats all the noodles and everything is heated through – about 1 to 2 minutes. Add mung bean sprouts and stir then serve!

Notes

Note 1: If you’re in Australia, you can buy WAI WAI( sold at Coles and Woolies) Or you like slightly thicker rice vermicelli, you can choose the brands from Taiwan(Hsin-Chu) if they are accessible to you. P.S. For thinner rice noodles like WAI WAI, they usually require less time to be softened in hot water( only takes around 1-2 minutes, then drain and set aside.) It’s very important that don’t soak rice noodles in hot water for too long, they will easily break during stir-frying.

Note2: Also known as Shao-xing rice wine. Substitute with dry sherry, cooking sake or Mirin. If you can’t consume alcohol, you can skip this part. Shao-xing wine adds depth and flavor complexity to the dish. Note3: With so many options, the type of curry powder you use for this dish really impacts the final flavor profile, so you might want to experiment with several options until you land on something you love. P.S. I put 3 Tbsp curry powder in the dish, it will be slightly hot. If you don’t like it hot at all, just reduce it to 1 Tbsp!