Recipe for Singapore Noodles Vegetarian Style Made Easy

Singapore noodles are a fragrant and colorful dish that brings the vibrant flavors of Southeast Asia right to your kitchen. Traditionally made with shrimp or pork, this recipe reinvents the classic with a wholesome vegetarian twist that’s equally satisfying and packed with fresh vegetables and aromatic spices.

The combination of delicate rice vermicelli noodles, crunchy bell peppers, snap peas, and a medley of spices like curry powder and ginger, creates a dish that is both flavorful and vibrant. Whether you’re a vegetarian or simply looking to enjoy a light and tasty meal, this Singapore noodles vegetarian recipe is perfect for a quick weeknight dinner or a crowd-pleasing lunch.

With just a handful of simple ingredients and easy-to-follow steps, you can whip up this dish in under 30 minutes. The best part?

It’s versatile, customizable, and pairs beautifully with other Asian-inspired dishes. So, grab your wok and get ready for a delicious adventure that will surely become a staple in your recipe collection!

Why You’ll Love This Recipe

Singapore noodles vegetarian offer the perfect balance of flavors, textures, and nutrition. The dish is:

• Quick and easy to prepare, making it ideal for busy weeknights or last-minute meals.
• Full of fresh vegetables that add crunch, color, and vitamins.
• Flavor-packed with curry powder, garlic, and ginger, offering a warm and mildly spicy profile.
• Gluten-free when using rice vermicelli, suitable for those with gluten sensitivities.
• Highly adaptable – you can add tofu, tempeh, or your favorite veggies to make it your own.

Plus, this vegetarian version is a great way to enjoy Asian-inspired cuisine without any meat, proving that deliciousness doesn’t require animal products!

Ingredients

• 200g rice vermicelli noodles
• 2 tablespoons vegetable oil (such as canola or sunflower oil)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, julienned
• 1 cup snap peas, trimmed and halved
• 1 medium carrot, julienned
• 1 cup shredded cabbage
• 100g firm tofu, cubed (optional)
• 2 teaspoons curry powder
• 1 tablespoon soy sauce (use tamari for gluten-free option)
• 1 teaspoon sesame oil
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• 2 green onions, sliced thinly for garnish
• Fresh cilantro (optional, for garnish)
• 1 lime, cut into wedges for serving

Equipment

• Large bowl (for soaking noodles)
• Wok or large skillet
• Sharp knife and cutting board
• Measuring spoons
• Spatula or wooden spoon
• Colander or sieve

Instructions

1. Prepare the rice vermicelli noodles: Place the noodles in a large bowl and cover with boiling water. Let them soak for 5-7 minutes until soft but still slightly firm to the bite. Drain and set aside.
2. Prep your vegetables and tofu: While the noodles soak, thinly slice the onion, mince the garlic, grate the ginger, and julienne the bell pepper and carrot. Cube the tofu if using.
3. Heat the wok: Place your wok or large skillet over medium-high heat. Add the vegetable oil and allow it to warm up.
4. Sauté aromatics: Add the sliced onions and stir-fry for 2 minutes until translucent. Add the garlic and ginger and cook for another minute until fragrant.
5. Cook the tofu: If using tofu, add the cubed tofu now and stir-fry for about 3-4 minutes until golden on all sides. Remove tofu and set aside to prevent overcooking.
6. Vegetables go in: Add the bell pepper, snap peas, carrot, and shredded cabbage. Stir-fry for 4-5 minutes until vegetables are tender-crisp but still vibrant.
7. Add spices and sauces: Sprinkle in the curry powder, turmeric, soy sauce, and sesame oil. Toss well to evenly coat the vegetables in the aromatic spices.
8. Combine noodles and tofu: Add the drained noodles and tofu back into the wok. Toss everything together over medium heat to warm through and blend the flavors, about 2-3 minutes.
9. Season and finish: Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
10. Garnish and serve: Transfer to serving bowls, garnish with sliced green onions and fresh cilantro. Serve with lime wedges for a zesty finish.

Tips & Variations

For an extra protein boost, try adding pan-fried tempeh or edamame beans.

If you prefer a milder curry flavor, reduce the curry powder to 1 teaspoon and add a splash of coconut milk for creaminess.

Don’t have rice vermicelli? Thin spaghetti or angel hair pasta can be a substitute in a pinch.

To make this dish gluten-free, use tamari instead of regular soy sauce and double-check spice blends for additives.

Nutrition Facts

Serving Suggestions

This vegetarian Singapore noodles dish pairs wonderfully with light and fresh sides. Consider serving it alongside a crunchy Asian cucumber salad or a bowl of miso soup to complement the flavors.

For a heartier meal, steamed dumplings or spring rolls make excellent accompaniments.

If you want to keep the meal plant-based and nutritious, check out Instant Pot Vegetarian Recipes Indian Food Lovers Adore or Asian Vegan Recipes for Delicious and Healthy Meals for other delicious ideas.

Conclusion

Vegetarian Singapore noodles are a vibrant, delicious dish that brings together the best of Asian flavors with a wholesome, meat-free twist. Easy to prepare and packed with fresh veggies and aromatic spices, this recipe proves that vegetarian meals can be just as exciting and satisfying as their traditional counterparts.

Whether you’re cooking for yourself, your family, or entertaining guests, this dish offers a perfect balance of nutrition, taste, and color on your plate.

Don’t forget to explore more delightful vegetarian options like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or Vegetable Alfredo Recipes for Creamy, Healthy Dinners to satisfy your pasta cravings.

Happy cooking!

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